No-Churn Honey Cake Crumble Ice Cream

When life breaks your honey cake. [sigh]

I couldn’t tell you what happened. I am sure it was user error.

Sometimes, intentions are irrelevant.

Sometimes, the thing is going to break whether you meant for it, or not.

It can be about what you make of it afterward.

[whipped cream folded into vanilla-ed sweetened condensed milk and frozen // cake crumbles swirled in before it is kept cold, over night]

Be nice to yourself. You did the best you could.

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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