No Churn Honeycomb Ice Cream
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 500 ml Double Cream
- 397 g Condensed Milk
- 1 tsp Vanilla Bean Paste
- 2 Cadbury Crunchie Bars (40g size) (or other chocolate coated honeycomb, crushed)
- 100 g White Chocolate Chips
Method
- In a large bowl whisk the double cream and condensed milk until the mixture thickens (it should be quite stiff). This will take about 5 minutes with an electric whisk.
- Fold through the vanilla bean paste, crushed crunchie bars, and white chocolate chips until well combined.
- Pour the cream mixture into a 2lb loaf tin, place a layer of cling film on top of the ice cream and freeze for at least 4 hours (preferably overnight) before serving.