Firstly, you'll need a stand or hand mixer to whip the double cream and condensed milk into soft peaks for about 5mins on high speed for 3 mins and about 2 mins on medium. On my Kenwood stand mixer this is a 5 and then 3 setting. Once this is in soft peaks gently combine the salted caramel sauce - note this will be a sticky situation lol. It’s okay to not be totally combined as random streaks through the ice cream makes it pretty and fun surprise when digging in!

Spread the chocolate chunks evenly through the mixture gently carefully not to overmix. Then pour into an airtight container or pan anything that is freezer proof is fine and can be sealed tight. This is to make sure it doesn't have any icicles forming though the ice cream. For extra decoration, scatter chocolate shavings - this is achieved by grating some chocolate over. Seal and allow to freeze for minimum of 6 hours, making sure the bowl touches the bottom of the drawer.

Once it is ready, allow to sit on the kitchen counter for up to 10mins and serve with an ice cream scoop!