Sunday 5 January 2014

Homemade Crunchie Ice-cream

After all the fun and festivities Christmas brought with it, January seems like it’s going to be pretty awful doesn’t it? Strict healthy eating plans, curbed social lives and a severely dinted bank balance don’t really make for a fun four weeks… but enough of my negativity! I’ve got a treat for you.

It’s naughty. So you might not want to make it for a few weeks. By then we’ll definitely need something to feel guilty about.

I made this for a dinner party on NYE. It was so easy to throw together and went down an absolute treat (the fact that we’d each consumed a bottle of Prosecco prior to eating the meal definitely didn’t influence judgement. At all…)

You just need three ingredients:
  •  4x Crunchie bars
  • 1 can of condensed milk 
  • 400ml double cream

(told you it was naughty!)

Unwrap your Crunchie bars and get ready to chop. Cut the chocolate honeycomb into uneven, random chunks. Keep the majority of your chocolate pile small and very bitty, but be sure to leave a few bigger, chunkier pieces intact.

Next, measure out 400ml of double cream and pour into a mixing bowl. Whisk the cream until it gets denser and denser, so that you’re left with a thick, stodgy looking mixture.

Take your can of condensed milk and pour the whole thing into the bowl with whipped cream.

Whip it all together until you’ve got rid of all the lumps you can.
Don’t worry if there are still lumps – above is how I left mine.

Then take your Crunchie bits and fold into the creamy mixture. If you haven’t already, nick a few large bits of chocolate and pop them in your mouth – just to test it. Pour the Crunchie in bit by bit until you can’t really see the honeycomb.

Take a plastic Tupperware box and line it with your mixture. Give it a ‘juj’ to ensure the mixture is evenly spread and then pop it (flat) in the freezer for 3 – 4 hours.

And you’re done! It looks a hell of a lot better served in a nice looking bowl.

P.S. if you cave before the end of Jan, I am not responsible!

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