No-Churn Honey Cake Crumble Ice Cream



One Year: Garam Masala Pulled Chicken Tacos with Cucumber Raita
Two Years: Kefir with Maple Macerated Raspberries and Cinnamon
Three Years: Trottole with Olive Pistou
Four Years: Pimenton Oven Fries

No-Churn Honey Cake Crumble Ice Cream
Makes about 3 cups ice cream
NOTE: It makes total sense that you may not want to make an entire honey cake (link below) just to crumble it into ice cream; you’re welcome to substitute any cake crumbles or ingredients you like here.

1 14-oz can sweetened condensed milk
2 tsp pure vanilla extract
1 1/2 cups heavy cream, chilled
pinch of sea salt
1 1/2 cups cake crumbles

In a large bowl, stir vanilla into sweetened condensed milk. In a separate bowl, use a mixer to beat heavy cream and sea salt until peaks form. Gently fold 1 cup of whipped cream into sweetened condensed milk mixture, then fold in the rest. Transfer to a metal bowl or tin and cover with plastic wrap. Freeze for two hours. Stir in 1 1/4 cups cake crumbles, sprinkling the top with the additional 1/4 cup. Cover with plastic wrap and freeze overnight.

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