- 600ml double cream
- 200g condensed milk (half a 397g tin)
- 1 tsp vanilla
- 2 handfuls of honey roasted cashews
- 2 tbsp honey
- 1 tsp cinnamon
CASHEW, HONEY & CINNAMON ICE CREAM (no churn)
Prep time: 5 mins. + freezing time.
This is the easiest ice cream you’ll ever make. It’s no gelato in Italy but it’s delicious, it’s cold and it’s easy which is what we all want on a hot summer’s day. I’ve used a flavour combo I love but you can absolutely change it up; use different berries/fruits, try caramel, chocolate chips. It’s a blank canvas for you to out do the ice cream van.
Put the condensed milk, cream & vanilla in a bowl and whisk with an electric whisk until thick – it will take on a clotted cream like consistency.
Chop the cashews, and fold through the cream mix with the honey & cinnamon.
Transfer into a tupperware container/freezer container/loaf tin covered with cling film and freeze until solid.