You never know, the sun might shine this summer and what could work better then than ice cream? Luckily it also improves hiding indoors in the rain watching box sets moaning about the weather.
I’ve made a simple no churn ice cream with three base ingredients and added almond butter for a nutty, salty moreish flavour and then topped it all with a surprisingly simple chocolate topping that freezes to a crisp shell on the soft ice cream for a gorgeous contrast.
Also made with just three ingredients, it’s the perfect retro way to perk up any ice cream this summer and impress anyone with your magic skills with dessert. You can adapt the ice cream to any flavour you fancy. I’ve made it before with coffee or lemon or fresh mango puree and even stirred some crushed honeycomb into it. You are only limited by imagination.
Almond Butter No Churn Ice Cream (makes 2 pints approx)
- 600ml double cream
- 397g tin of condensed milk
- 1 teaspoon vanilla extract
- 250g almond butter
Chocolate Magic Topping (makes about 600ml)
- 100g dark chocolate
- 100g milk chocolate
- 100g golden syrup
- 200g coconut oil (refined, not extra virgin)
Start by making your ice cream as it takes about 6 hours to freeze (or can be left overnight). Make sure you have a tupperware container big enough to fit it all and allow two or three inches of space for it all to expand as it freezes.
Pour the cream and condensed milk into a large bowl and beat for about 3-4 minutes with an electric whisk. It will thicken and look bubbly and almost like clotted cream in texture. Add the almond butter and vanilla and beat for another minute to combine it all. This is the stage to add two heaped tablespoons of instant coffee or any other ingredients you like such as fruit or other flavourings you fancy.
Put it all in your tupperware and freeze it. It will set but be soft enough to scoop straight from the freezer.
While it chills, make your magic topping. It will keep for up to three months in a sterilised jar outside the fridge ready to use any time. To make sure it doesn’t taste too coconutty, use the cheap refined coconut oil that is yellowy and soft in texture such as KTC brand. This is easily available in Brixton or any ‘world foods section’ in a supermarket.
Put a large bowl over a saucepan of simmering water on the stove, making sure the base of the bowl doesn’t touch the water. Break the chocolate into the bowl and add the coconut oil and golden syrup and melt it all together, stirring gently.
It will make a thin glossy liquid which you can pour into a jar easily. Simply spoon over your ice cream when needed and allow about 30 seconds for it to harden and turn opaque and then enjoy the crisp cold contrast with the soft smooth ice cream. Warm weather optional.