Easy Tin Roof ice cream – no churn


2 cups fresh cream, whipped
1 tin condensed milk
1 teaspoon vanilla essence
1 teaspoon caramel essence
Pinch of salt
2 cups roasted nuts
1/4 cup caramel
1 slab melted chocolate
2L tub or individual cups
Whip fresh cream until stiff peaks stage.

Blitz the nuts in your food processor until the nuts are a mix of crumbs and rough bits.

Mix the condensed milk, salt and essences.

Take 1/3 of the cream and mix into the condensed milk mixture. Then fold the rest of the cream and condensed milk. Add the nuts and continue to fold.

Fill your tub a quarter way up. Drizzle with caramel and chocolate then swirl with a skewer. Add more ice cream and continue with the caramel and chocolate until the tub is almost full.

Pop into freezer until frozen.


Note :

I used 1 cup roasted pecans and 1 cup roasted almonds. I also added 5-6 tennis biscuits broken.


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