Pakistani•indulgent

No Churn Caramel Crunch Ice Cream

Flour & Spice recipe - Pakistani

Ingredients

Quantities are shown as originally provided.

1/2 cup sugar
1/4 cup rice krispies
1/4 cup flaked or chopped almonds
note: you can use any nut to make the full 1/2 cup if you don't have rice krispies!
2 cups whipping cream
300 ml dulce de leche + extra for drizzling (optional)
1 tsp vanilla extract

1
Place the 1/2 cup sugar in a medium heavy based saucepan on medium heat
2
Line a baking sheet with parchment paper
3
Once the sugar starts to caramelize at the edges start watching it carefully, swirl the pan if needed to ensure even browning
4
When the caramel turns a deep amber in color then pull it off the heat, stir in the rice krispies and nuts and spread over your prepped baking sheet.
5
Wait for the caramel crunch to cool the break into pieces by hand
6
Whip the cream until fluffy and it holds peaks
7
Beat in the dulce de leche and vanilla
8
Stir in the caramel crunch pieces, reserving 1/3 for serving and scattering on top
9
Pour the ice cream mixture into a freezer safe container and scatter some of the crunch pieces on top.
10
Freeze for 6-8 hours or until firm.