Singapore must be the only place where the weather can only get warmer and warmer, hence cravings for really good ice cream!! I’ve been so inspired to make my own after watching a tastemade video. I got this recipe off Nigella instead, and added some crushed, chunky caramel biscuit bits. This is really easy and didn’t take up a lot of time making, you’ll just have to wait for about 6 to 8 hours before you can dig into it!
- 300 ml of thickened cream
- 175 g of condensed milk
- 2 tablespoons of coffee powder
- 6 pieces of caramel biscuits (or just put in however much you’d like)
Whisk all the ingredients (besides the biscuits) in a big bowl until you achieve this creamy, light brown colour and there should be soft peaks formed when the whisk is lifted up. Put the pieces of biscuits into a ziploc bag and crush them up. I like my ice cream with a lot of chunky bits, so the biscuits weren’t that thoroughly crushed. When the creamy texture is achieved, mix in the biscuits until they are evenly spread out. Freeze for 6 hours and TADA ICE CREAM.
Hope this beats the heat!