Doughnut Ice Cream Sandwiches

• Vegetarian
• Gluten free

• Produce

  • 600 g Strawberries, fresh

• Baking & Spices

  • 150 g 70% dark chocolate
  • 150 g Caster sugar
  • 1 Good pinch Salt
  • 1 tsp Sea salt flakes
  • 5 ml Vanilla extract

• Drinks

  • 1 tsp Espresso, instant powder

• Dairy

  • 65 g Butter
  • 1 can Condensed milk, sweetened
  • 500 ml Cream
  • 100 ml Double cream

Found on heinstirred.com

Ingredients

• Basic Vanilla No Churn Ice Cream :
• 500ml cream
• 5ml vanilla extract
• Good pinch of salt
• 1 can (385g) sweetened condensed milk
• Variation : Salted Caramel Swirl (from Gizzi Erskine)
• 150g caster sugar
• 65g butter, diced
• 100ml double cream
• 1 tsp sea salt flakes
• Variation : Dark Chocolate Mocha
• 150g 70% dark chocolate
• 1 tsp instant espresso powder
• Variation : Fresh Strawberry
• 600g fresh strawberries, washed and hulled

Directions

• Basic Vanilla No Churn Ice Cream :
• Use a stand mixer or an electric beater and whip the cream, vanilla and salt to stiff peaks
• Slowly pour the condensed milk into the cream while whisking until combined
• Pour in a container, cover and freeze until ready to serve
• Remove the ice cream about 10 minutes before serving to soften slightly
• Variation : Salted Caramel Swirl
• Make the caramel by melting the sugar with a splash of water in a saucepan over a medium high heat and boiling until it is a light golden colour without stirring
• Whisk in the butter, then the cream and finally the salt
• Set aside to cool while making a batch of basic no churn ice cream (without adding salt to the cream)
• Pour a third of the ice cream mixture into a container
• Swirl in a 3rd of the caramel sauce (be careful not to mix together too much).
• Pour over another third of the ice cream and repeat the swirling and repeat with the final third of ice cream and caramel
• Cover and freeze until ready to serve
• Remove the ice cream about 10 minutes before serving to soften slightly
• Variation : Dark Chocolate Mocha
• Melt the chocolate and espresso powder over a double boiler and set aside while making a batch of the basic no churn ice cream mix
• Fold the melted chocolate into the ice cream and mix until well combined
• Cover and freeze until ready to serve
• Remove the ice cream about 10 minutes before serving to soften slightly
• Variation : Fresh Strawberry
• Mash 2 thirds of the strawberries with a fork
• Roughly chop the remaining third
• Make a batch of the basic no churn ice cream mix
• Fold all the strawberries into the ice cream mix and mix well
• Cover and freeze for about 2 hours
• Use a fork to stir the ice cream, breaking up the ice crystals and distributing the berries evenly
• Repeat twice more until the ice cream is frozen and ready to serve
• Remove the ice cream about 10 minutes before serving to soften slightly