No Churn Crunchie Ice Cream
This easy, no-churn Crunchie Ice Cream is gluten free and only needs four ingredients. No ice-cream maker necessary - and it's deliciously addictive.
Servings: 12
Ingredients
- 600 ml double cream (heavy whipping cream)
- 1 x 397g tin of sweetened condensed milk
- 8 Cadbury's Crunchie Bars
- 100 g milk chocolate chips
Instructions
- Add the double cream and condensed milk to a large mixing bowl and whisk with an electric mixer until it has thickened to soft peaks.
- Chop the Crunchies into chunks (as big or small as you like). Reserve a handful for the top then add the rest to the mixture along with the chocolate chips. Fold in using a spatula.
- Pour the mixture into a large tin (I use a 23cm x 23cm square tin) and smooth out with a spatula. Sprinkle with the remaining Crunchie pieces and freeze for at least 3 hours until solid.
Notes
To serve: Remove from the freezer around 10 minutes beforehand for easier scooping. You can also dip the ice cream scoop in hot water to help with scooping too.
Substitutions: For tips on any recipe substitutes, see the blog post and FAQ section above.
Nutrition
Serving: 1g | Calories: 322kcal | Carbohydrates: 24g | Protein: 5g | Fat: 24g
