Chestnut Toffee Ice Cream

Combine the naturally buttery flavour of chestnuts with the deep sweetness of toffee and you’re onto a winner. Add the smooth and creamy texture of this no-churn ice cream and it’s the perfect dessert.


1 cup white sugar
500g chestnuts, cooked and peeled
600ml thickened cream
400g can sweetened condensed milk
1 teaspoon vanilla extract
1 tbsp maple syrup



  1. Whip the thickened cream until stiff peaks form. Add the condensed milk and beat for a further minute until well combined.
  2. Add vanilla and maple syrup. Continue beating until everything is smooth and firm. Add chopped chestnut toffee and fold-in gently.
  3. Transfer to a loaf tin and freeze for at least six hours.
  4. Remove from freezer about 15 mins prior to serving for easier scooping.

Prep Time

45  mins

Freezing time

 approx. 6 hours