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
- Whip the thickened cream until stiff peaks form. Add the condensed milk and beat for a further minute until well combined.
- Add vanilla and maple syrup. Continue beating until everything is smooth and firm. Add chopped chestnut toffee and fold-in gently.
- Transfer to a loaf tin and freeze for at least six hours.
- Remove from freezer about 15 mins prior to serving for easier scooping.
approx. 6 hours