Sticky toffee ice cream

This article has not been rated yet.

Sticky toffee ice cream

Photo, Irene Ngo.

No need for an ice cream maker: Turns out all that's required to make incredible homemade ice cream is three ingredients and a freezer.


  • 300-mL can sweetened condensed milk
  • 1/2 cup dates , pitted and finely chopped
  • 1 cup 35% cream
  • 1/4 cup dulce de leche


  • REMOVE label from can of sweetened condensed milk. Place in a slow cooker insert. Fill with enough water to cover can by 1-in. Cook on high for 4 hours. Turn off slow cooker and let stand until can is completely cooled. (Do not open can until it is completely cool.) Open can and scoop out 1/4 cup dulce de leche. Refrigerate the rest for another use.
  • BOIL dates with 1/4 cup water in a medium saucepan over high until dates are mushy and water has been absorbed, 5 to 7 min. Chill until dates are completely cooled.
  • BEAT cream in a medium bowl, using an electric mixer on medium, until soft peaks form, 2 to 4 min. Reduce speed to low and beat in 1/4 cup dulce de leche and dates until just combined. Mixture should be smooth and fluffy.
  • SCRAPE mixture into a resealable container. Freeze until firm, 6 hours.

How to make 3-ingredient chocolate ice cream