No ice cream maker? No problem! This easy to make no-churn ice cream with macadamia nut brittle is made with a two-ingredient vanilla ice cream base and crunchy pieces of macadamia brittle and it’s oh-so-good! A perfect summer dessert.
Easy to make no-churn ice cream with macadamia nut brittle
The secret to no-churn ice cream is condensed milk! Together with whipped heavy cream, it makes up the base for this home-made no-churn ice cream.
What does no-churn ice cream mean?
It just means that it’s made without a churner (ice cream machine) like traditional egg-based ice cream is.
How does no-churn ice cream work?
The base for no-churn ice cream is made up of only two ingredients, condensed milk, and heavy cream. Condensed milk is very high in sugar and sugar doesn’t really freeze well, that’s why the ice cream can remain soft and not crystalized. It does melt faster than traditional ice cream though.
Using alcohol to lower the freezing point of ice cream and making it softer?
Another thing that doesn’t freeze is alcohol! That’s why I incorporated a tablespoon (or 2) of my favorite alcohol – Nougat vodka. It helps the no-churn ice cream to remain softer but it is totally optional.
If you decide to use alcohol, feel free to use your favorite alcohol. Grand Mariner, whiskey, gin, rum, how about Baileys?
I hope it’s clear that the taste of alcohol will be present.
I used only one tablespoon but did not taste the vodka, if you want to taste the alcohol, I suggest using two tablespoons.
There is also vanilla extract in this home-made ice cream. Why? Because vanilla extract belongs everywhere if you ask me. But in all seriousness, besides giving the ice cream base a vanilla flavor, it also helps will softening it as most vanilla extracts are based on alcohol. Again, you can skip it, but please don’t ;D.
How to make home-made no-churn ice cream with macadamia nut brittle without an ice cream machine
You will make the macadamia brittle first, so it has the time to set. It stays hard in the ice cream so chop it fairly small.
- Macadamia brittle is made by making caramel out of sugar, glucose, and water, and then mixing it with macadamia nuts, butter and bicarbonate soda which gives the brittle a lighter texture.
- After the macadamia nut brittle is set (about an hour), you chop or crush it into small pieces.
- Then, you make the ice cream base by mixing the condensed milk with the alcohol and vanilla extract (if using) and whipping the heavy cream in another bowl.
- Fold the 1/3 of the whipped cream into the condensed milk to lighten it up.
- Now gently fold in the rest of whipping cream, and that’s your base!
- Finish by adding the chopped macadamia nut brittle into the ice cream base, gently folding it in.
- Put into the prepared container and freeze for at least 8 hours.
Freezing no-churn ice cream
You can store the ice cream in an ice cream container if you have it, or in a bread loaf tin like I did. Be sure to cover it with cling film so it’s protected from freezer odor and doesn’t crystalize.
The ice cream needs at least 8 hours to freeze and will keep at least 3 months in the freezer.
The base of this no-churn ice cream can also be used with so many other flavors like cookie dough, strawberry, peanut butter, chocolate. The possibilities are endless but my favorite is this one :).
My all-time favorite ice cream is macadamia nut brittle ice cream from Haagen-Dazs and this home-made version is just like that! What’s not to love.
You can also use it to make amazing ice cream sandwiches.
I hope you give it a try and enjoy your ice cream :).
Check out more amazing summer dessert recipes:
- Vanilla cake with strawberries and pineapple
- Meringue roulade with strawberry rhubarb and mascarpone
- Coconut tapioca pudding with passion sauce
- Strawberry eton mess
- Mojito cupcakes
No-churn Ice Cream with Macadamia Nut Brittle
Vanilla Ice Cream
- 480 g heavy cream
- 400 g sweetened condensed milk
- 1 tsp vanilla exctract
- 1-2 tbsp nougat vodka or your favorite alcohol optional
Macadamia Nut Brittle
- 200 g sugar
- 120 g glucose or light corn syrup
- 60 ml water
- 1/8 tsp salt use 1/4 if you like more salted brittle
- 200 g macadamia nuts
- 7 g butter
- 1 tsp vanilla exctract
- 1 tsp bicarbonate soda
Macadamia Nut Brittle
- Prepare a baking sheet and line it with parchment paper or lighly butter it.
- Prepare the baking soda, vanilla and butter so you are ready when it's the time to use them.
- In a medium sized saucepan over medium high heat, bring the water, glucose, sugar, salt, and macadamia to a boil, stirring constantly with a wooden spoon or heatproof spatula. The macadamia will roast in the process.
- Cover with a lid for a minute to dissolve any sugar crystals.
- Remove the lid and cook, stirring occasionally, until it reaches 147 °C (296 degrees F). You have to use a thermometer here, making sure it doesn't touch the bottom of the pan.
- Remove from the heat, add in the prepared vanilla, butter and baking soda and stir for a few seconds, until everything is well combined. The mixture will puff up.
- Then immediately pour the brittle onto the prepared pan. Strech it with two forks, gently pulling in opposite directions making sure the macadamia nuts are not over each other.
- Only start making the ice cream when the brittle is cooled completely, about 1 hour.
Macadamia Nut Brittle Ice cream
- When the brittle is cooled completely, crush or chop it into small pieces. The smaller they are the easier is to eat the ice cream but don't turn them into dust.
- Prepare an ice cream container or a loaf tin 30×10 cm (12×4 inches).
- Start making the ice cream by whipping the cream to soft peaks (the cream holds its shape but lightly) in one bowl and mixing the condensed milk with vanilla extract and alcohol in another bowl.
- Stir 1/3 of the cream into the condensed milk and then gently fold in the remaining cream and crushed brittle pieces. You can leave some brittle to sprinkle over the top of the ice cream.
- Pour the ice cream into the prepared container, sprinkle over the remaining brittle and cover with a cling film to protect it from freezer odors and crystalization. Also cover with a lid, if you have it.
- Place the ice cream into the freezer for at least 8 hours or overnight.
- Leave the ice cream outside for two minutes before scooping for easier scooping. Enjoy!
- The use of alcohol is totally optional. It helps the ice cream be softer but you can leave it out.
- Glucose can be swapped with light corn syrup.
- If you don’t have glucose or light corn syrup, I suggest you just make a caramel without glucose and bicarbonate soda. It will probably melt in the ice cream though and you will have caramel ice cream!
- Adding the macadamia nuts in the beginning of making the brittle will roast them while the sugar is melting.