Ice cream season, for me, is every season, and I have become a regular make-it-at-home junkie. While I do have an ice cream maker, sometimes the need for ice cream is more immediate than freezing an ice cream canister for 24 hours allows. Therefore, no-churn happens regularly and this Coconut Cashew Brittle Ice Cream happened a little by accident and will most certainly again happen regularly on purpose.
This whole thing, aside from freezing time takes a little less than 30 minutes to throw together. The brittle cools fast and doesn’t need a lot of time before it’s ready to throw into the whipped ice cream base. I found coconut sweetened condensed milk at my local international grocer, but should you have trouble tracking some down yourself, regular sweetened condensed milk would do, perhaps with a bit of coconut extract to keep the flavor consistent.
Ingredients
- 1/2 cup light corn syrup
- 1 cup sugar
- 2 cups cashew nuts (unsalted)
- 1 tablespoon salted butter
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 2 cups heavy whipping cream
- 1 can coconut sweetened condensed milk
- 3/4 of the brittle recipe
Instructions
- Make the cashew brittle. Use a wooden spoon and mix corn syrup and sugar in a microwave safe bowl for 3.5 minutes.
- Add cashews and microwave for 3 minutes.
- Add butter and vanilla and microwave 2.5 minutes.
- Add baking soda and pour onto a well-greased cookie sheet. Spread with a wooden spoon. Let the cashew brittle cool and break into bite size pieces, and crush about 3/4 of this for the ice cream. The rest is for your snacking pleasure.
- In the bowl of a stand mixer, beat the cream until stiff peaks. Gently fold in the condensed milk and then the crushed brittle until all is well mixed.
- Place into a container and place plastic wrap on top of the ice cream. Freeze at least six hours or until firm enough to scoop.
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About Chrissy:
Hello! I’m Chrissy. I’m a fundraiser by trade, a lawyer by education and an adventurer, food and otherwise, by nature. I learned to appreciate food from my mom, learned how to cook by watching Rachel Ray, and learned how to really eat and enjoy food from traveling with my equally hungry friends, and it’s because of my travel eats that I became a blogger. I collect recipes from everywhere: books, in-flight magazines, newspapers, the internet and, if I can connive it out of them, my friends and their grandmas. My passport stamps hail from all corners of the globe, as do my favorite foods, flavors and stories. I’m always planning my next escape, and I can’t wait to see what’s next!
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