Recipe Sticky toffee pudding ice cream
Ingredients
- 1000g Macphie Sticky Toffee Sensation®
- 350g water
- 250g vegetable oil
- Macphie Toffee Sauce
- Toffee ice cream or Macphie Plant-based Cream Alternative
- 100g sugar (only if using Macphie Plant-based Cream Alternative)
Method
You can use left over pieces of Macphie Sticky Toffee Sensation® or to make from scratch place Sticky Toffee Sensation® in a bowl and beat on slow whilst gradually adding the water and oil for 1 min, then scrape down. Mix for 2 mins on medium, reduce to slow and mix for a final minute. Deposit approx. 4.5kg for a 75cm x 45cm sheet. Bake at 180°C for 40 mins. Cut into small pieces once cool.
Use toffee ice cream or to make ice cream using Macphie Plant-based Cream Alternative, add sugar into the Macphie Plant-based Cream Alternative. Pour into a table top churner and mix until it thickens (time will depend on machine). Place into a tub and freeze until required.
Mix the Macphie Sticky Toffee Sensation® pieces, sofened ice cream and Macphie Toffee Sauce in a cold bowl, reset a container.
Drizzle with more Macphie Toffee Sauce and load with extra pieces of Macphie Sticky Toffee Sensation®. Freeze until ready to use.
