Caramel Crunch Ice Cream

, from Issue #88. December, 2019
Photography by Sarah Tuck.
    Caramel Crunch Ice Cream

    Gourmet, cleverly flavoured ice creams are so delicious – and an absolute cinch to make when you start with an amazing base.

    Serves: 8-10

    INGREDIENTS

    940ml vanilla bean ice cream (I used Lewis Road Creamery Three Vanillas Ice Cream)
    395 gram tin caramel condensed milk
    180 grams crumbled gingernuts
    waffle cones, to serve (optional)

    METHOD

    Equipment: 1.5 litre-capacity freezer-safe container.

    Remove the ice cream from the freezer and leave to soften for at least 25 minutes. It may take more time dependent on the air temperature. Spoon into the container.

    Pour the caramel condensed milk into a microwave-proof jug or bowl. Microwave for 40 seconds and use a wire whisk to beat until smoothish then set aside cool for 10 minutes.

    Use a large spoon to make pockets in the ice cream and drop in three-quarters of the caramel condensed milk and gingernuts. Use a flat knife to swirl the flavourings through, then top with the remaining caramel condensed milk and gingernuts. Freeze for at least 3 hours before serving. Serves 8-10

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE
    TAGS

    Related Content

    latest issue - on sale now

    HOLIDAY
    Check out our
    latest issue:

    HOLIDAY

    dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more. 

    This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.