Crunchie Ice Cream
This no-churn Crunchie Ice Cream is at once both sweet and salty and is a truly indulgent treat to keep tucked away in your freezer. Adapted from Nigella Lawson’s recipe forNo-Churn Salted Caramel Bourbon Ice Cream (At My Table, 2017), this version is family friendly with the omittance of the bourbon and the addition of Crunchie chocolate bar pieces.
Equipment
- stand mixer or hand mixer for whipping the cream
Ingredients
- 300 ml (1 tin) Eagle Brand Dulce de Leche Caramel Sauce (or another dulce de leche of your choice)
- 1 tsp sea salt
- 300 ml whipping cream (double cream, heavy cream)
- 4 44 g (each) Crunchie chocolate bars (crushed)
Instructions
- Bash the Crunchie bars with a roiling bin in their wrappers until you get small pieces. I find keeping the bars in their wrappers to be less mess.
- In the bowl of a stand mixer, (or a large bowl if using a hand mixer), pour in the dulce de leche and sprinkle in the salt.
- Pour in the whipping cream and using the whip attachment, whip the cream until it thickens. This will take anywhere from 7 - 10 minutes.*If you're using a hand mixer instead, it will take slightly longer.
- Using a rubber spatula or wooden spoon, gently fold the Crunchie pieces into the cream, being careful not to deflate the cream.
- Spoon the cream into a metal loaf pan (or another suitable freezer safe container) and cover tightly with plastic wrap or a tight-fitting lid.
- Place the pan into the freezer and let the ice cream freeze for at least 8 hours or overnight.
Notes
Original recipe adapted from Nigella Lawson’s recipe forNo-Churn Salted Caramel Bourbon Ice Cream (At My Table, 2017).