Mary Berry Cinder Toffee Ice Cream Recipe

Crunchy honeycomb pieces and silky double cream elevate this Mary Berry cinder toffee ice cream to a decadent favorite you’ll always want at the heart of your dinner party menu. It’s delicious with warm chocolate fudge sauce, sliced bananas, a sprinkle of sea salt, a hot cup of espresso; in fact most things.

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Mary Berry Cinder Toffee Ice Cream Recipe Ingredients

• 600ml (1 pint) double cream, chilled
• 1 x 397g (14 oz) can sweetened condensed milk
• 1 teaspoon high-quality vanilla extract
• 150g (5.3 oz) cinder toffee (honeycomb), roughly crushed
• Extra cinder toffee for garnish (optional)

How To Make Mary Berry Cinder Toffee Ice Cream Recipe

1. Prepare the base: In a large, chilled mixing bowl, pour in the cold double cream and the vanilla extract. Using an electric hand whisk, beat the cream until it reaches “soft peaks.” You are looking for a billowy, thick texture where the cream holds its shape but the tips still curl over gently when you lift the whisk.
2. Incorporate the milk: Pour the entire can of sweetened condensed milk into the whipped cream. Using a large metal spoon or a rubber spatula, fold the two together very gently. Use a “figure-eight” motion to ensure the air you whipped into the cream remains intact, which is what gives this no-churn ice cream its light, professional finish.
3. Prepare the toffee: Take your cinder toffee (honeycomb) and place it in a sealed freezer bag. Using a rolling pin, give it a few light taps to break it into a mixture of small dust and larger, pea-sized chunks. You want a variety of sizes to ensure some pieces melt into the cream while others stay crunchy.
4. Fold in the crunch: Gently stir the crushed cinder toffee into the cream and condensed milk mixture. Ensure the pieces are evenly distributed so that every scoop of ice cream contains a hidden treasure of honeycomb.
5. Freeze to set: Pour the mixture into a 1.2-litre (2-pint) freezer-proof container, or a lined loaf tin if you intend to serve it in elegant slices. Smooth the surface with a spatula and cover tightly with a lid or a double layer of cling film to prevent ice crystals from forming.
6. Serve and garnish: Freeze for at least 6 hours, or ideally overnight. Remove the ice cream from the freezer about 10 minutes before serving to let it soften slightly. Scoop into bowls and top with extra shards of cinder toffee for a final, impressive crunch.

Recipe Tips

• Why use condensed milk: The high sugar content and low water content of condensed milk act as an anti-freeze. When combined with the fat in the double cream, it prevents large ice crystals from forming, resulting in a “still-set” ice cream that is as smooth as any store-bought variety.
• Toffee Timing: Cinder toffee is susceptible to moisture. Adding it to the cream just before freezing helps the larger chunks retain their “snap,” while the smaller particles dissolve slightly to create a caramel-flavored ripple.
• Homemade vs. Store-bought: While you can make your own cinder toffee using sugar, golden syrup, and bicarbonate of soda, Mary Berry often suggests using high-quality store-bought honeycomb or even crushed “Crunchie” bars for a quick and foolproof version.
• The “Tin” Method: If you are serving this for a special occasion, line a 2lb loaf tin with cling film before pouring in the mixture. Once frozen, you can turn it out and slice it like a terrine for a beautiful presentation.

What To Serve With Mary Berry Cinder Toffee Ice Cream Recipe?

This Mary Berry Cinder Toffee Ice Cream Recipe is a rich, golden dessert that needs a dark or fruity pairing! A drizzle of Warm Dark Chocolate Sauce is the classic choice to balance the sweetness of the toffee. For a lighter touch, Sliced Fresh Bananas add a soft texture that pairs perfectly with the honeycomb crunch! A side of Toasted Pecans or a shot of Hot Espresso for a “Toffee Affogato” pairs wonderfully with the sweet, creamy vanilla base.

How To Store Mary Berry Cinder Toffee Ice Cream Recipe

• Freeze: Store in an airtight container for up to 1 month. The honeycomb will eventually soften over time, so it is best enjoyed within the first two weeks.
• Maintain Quality: Press a piece of parchment paper directly onto the surface of the ice cream before closing the lid. This creates a barrier against air, which is the main cause of freezer burn.
• Serving: Always allow the ice cream to “temper” (sit at room temperature) for 10-15 minutes before scooping to ensure the best flavor profile and texture.

Mary Berry Cinder Toffee Ice Cream Recipe Nutrition Facts

• Calories: 440 kcal (per serving)
• Total Fat: 32 g
• Saturated Fat: 20 g
• Cholesterol: 105 mg
• Sodium: 95 mg
• Total Carbohydrates: 34 g
• Protein: 5 g

Nutrition information is estimated and may vary based on ingredients used.

FAQs

Try More Recipes:

• Mary Berry Rum and Raisin Ice Cream Recipe
• Mary Berry Strawberry Ice Cream Recipe
• Mary Berry Vanilla Ice Cream Recipe