‘No Churn’ Crunchie Ice Cream
This is a super easy way to make a delicious ice cream using Cadbury's Crunchie. There's no need to churn, just whip up the mixture and freeze!
Print Pin RateServings: 12
Ingredients
- 110 g Cadbury’s milk chocolate
- 397 g Tin of condensed milk
- 100 g Cocoa powder
- 2 tsps Vanilla essence
- 160 g Crunchie bars 4 standard sized bars
- 500 ml Double cream
- 80 g Crunchie bars ( 2 standard bars) To garnish
Instructions
- Melt the milk chocolate in a heat proof bowl over a pan of simmering water.
- In another bowl, add the tin of condensed milk, cocoa powder and vanilla essence. Use an electric whisk to beat it until smooth.
- Pour the melted chocolate into the bowl and fold it through until it is well combined.
- In a separate bowl, whip the double cream until it reaches stiff peaks. Beat the cream into the chocolate mixture.
- Smash up the Crunchie bars into small pieces. Add it into the bowl and fold it through.
- Pour the mixture into a tin or a container that can go into the freezer.
- Chop the remaining Crunchie bars into small pieces and scatter them over the top.
- Place it into the freezer for a minimum of 6 hours but ideally overnight.
- Once frozen it is ready to scoop and enjoy!
