Toasted nut and demerara ice cream

  • Portion size: Makes 1 litre
  • Hands-on time 15 minutes, plus freezing
  • Difficulty: easy

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.

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Ingredients

  • 200g mixed nuts (we used almonds, hazelnuts, macadamias and brazils)
  • 1 tbsp demerara sugar
  • 1 litre tub vanilla ice cream
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Method

  1. 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).
  2. Cool slightly, then roughly chop and mix with the sugar in a small bowl.
  3. 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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Nutrition

  • 132kcals Calories
  • 9.6g (3.3g saturated) Fat
  • 2.7g Protein
  • 8.9g (8.3g sugars) Carbs
  • 0.4g Fibre
  • 0.1g Salt

Per 50g scoop

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