Vegetarian Ice Cream
No-Cook Cotton Candy Ice Cream
A no-cook cotton candy ice cream with sweetened condensed milk, pink colouring and sprinkles.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 120 ml | ½ cup | double cream | |
| 240 ml | 1 cup | whole milk | |
| 120 ml | ½ cup | sweetened condensed milk | |
| 10 ml | 2 tsp | vanilla extract | |
| 2 drops | 2 drops | pink food colouring | |
| rainbow sprinkles, as desired | |||
| candyfloss, as desired |
Ingredients
Method
- Whisk all the ingredients except the sprinkles and candyfloss together in a large bowl until fully combined.
- Pour the base into a Creami pint, put the lid on and freeze for 24 hours.
- Press: ICE CREAM Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select ice cream.
- Serve straight away.
Nutrition per serving estimated
- Calories
- 299 kcal
- Fat
- 19 g
- of which saturates
- 12 g
- Carbohydrate
- 25 g
- of which sugars
- 25 g
- Fibre
- 0 g
- Protein
- 5.5 g
- Sodium
- 85 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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