Coconut Cashew Brittle Ice Cream :no-churn coconut ice cream with salted cashew brittle
I’ve made more ice cream!
Ahhhh! I’m sorry. Should I just start calling this Chrissy’s Ice Cream blog? Gah. I really do try to control myself.
It happened accidentally on a whim, me looking into the fridge to see half a can of the coconut sweetened condensed milk leftover from the Thai iced coffee and a huge thing of cream leftover from when Little Buddha (who just moved to Chicago, yay!) overbought it and some raw cashews just begging to be used in some creative and delicious way.
Then I thought back to my favorite ice cream that I’ve made over the times-the macadamia nut tart ice cream (the one that sadly I have only made once) and figured I’d create something a little less onerous (the tart recipe really isn’t hard, but does require some cook time and won’t be ready for me to eat in 4 hours) with the aforementioned ingredients and out came this No-Churn Coconut Cashew Brittle Ice Cream.
How much brittle did I eat in the making of this? Let’s not think about that.
This is technically salted cashew brittle because I just happened to have salted butter. If you’re using unsalted, throw in a pinch (about 1/8 tsp) to give it that bit of NaCl.
Reminder that you can find the coconut sweetened condensed milk at World Market (Cost Plus). Alternatively, emulated Martha and make your own.
When thinking about timing, the brittle is super quick to make and cools really fast. No need to make a day out of it.
- 1/2 cup light corn syrup
- 1 cup sugar
- 2 cups cashew nuts (unsalted)
- 1 tablespoon salted butter
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 2 cups heavy whipping cream
- 1 can coconut sweetened condensed milk
- 3/4 of the brittle recipe
- Use a wooden spoon and mix corn syrup and sugar in a microwave safe bowl for 3.5 minutes.
- Add cashews and microwave for 3 minutes.
- Add butter and vanilla and microwave 2.5 minutes.
- Add baking soda and pour onto a well greased cookie sheet. Spread with a wooden spoon. Let the cashew brittle cool and break into bite size pieces, and crush about 3/4 of this for the ice cream. The rest is for your snacking pleasure.
- In the bowl of a stand mixer, beat the cream until stiff peaks. Gently fold in the condensed milk and then the crushed brittle until all is well mixed.
- Place into a container and place plastic wrap on top of the ice cream. Freeze at least six hours or until firm enough to scoop.
Written after eating a large portion of the cashew brittle.