Ashton and I were watching an episode of Nigella (how good is that show) when she made a no churn coffee ice-cream. I said to Ashton, you should make that, with fudge or crunchie instead of coffee. So she did.

Dead simple.

1 can condensed milk (175ml)
Double the cream (350ml)
Alchohol (optional) – Eg. 4 Table spoons Cape Velvet.

Put everthing into a bowl and whisk on high – when it’s soft and fluffy, it’s ready. (Very technical)

Toppings – Ashton split the mixture into 3 and added, Fudge, strawberries and a crunchie.

My advise – Go with the fudge & Crunchie 😉

Darren Bester Photography - Food Photography - No Churn Ice Cream_0001.jpg
Darren Bester Photography - Food Photography - No Churn Ice Cream_0002.jpg

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