Toasted nut and demerara ice cream
- January 2015
- Makes 1 litre
- Hands-on time 15 minutes, plus freezing
Our easy toasted nut and demerara ice cream recipe is a great way of using up leftover nuts. We’ve cheated by using shop-bought vanilla ice cream so it really is a doddle to make.
- 9.6g (3.3g saturated)
- 8.9g (8.3g sugars)
Per 50g scoop
- 200g mixed nuts (we used almonds, hazelnuts, macadamias and brazils)
- 1 tbsp demerara sugar
- 1 litre tub vanilla ice cream
- Heat the oven to 180°C/fan160°C/gas 4. Spread the nuts out on a baking tray and toast in the oven until golden (5-10 minutes).
- Cool slightly, then roughly chop and mix with the sugar in a small bowl.
- Defrost the ice cream until just spoonable. Spoon into a large bowl and stir through the nut/sugar mixture, then return to the tub and pack it down tightly. Freeze until set (about 3 hours). Serve with sticky toffee pudding.
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