Toasted nut and demerara ice cream

Toasted nut and demerara ice cream
  • Serves icon Makes 1 litre
  • Time icon 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.

Nutrition: per serving

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

Per 50g scoop

Ingredients

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

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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