Almond brittle ice cream sundae recipe

Almond brittle ice cream is great if you have too much almond brittle (like that’s a thing) and need a way to use it up. You could make your own ice cream, but quite frankly why bother?

We’ve taken our almond brittle recipe and used it to liven up some shop bought vanilla. Add in a really simple salted caramel sauce, and a handful of caramel popcorn and you’ve got a weekend winner. Or weekday. Up to you.

How to make salted caramel

Making salted caramel sauce could not be simpler. You will need a large heavy saucepan though as the mixture will bubble up when you add the cream and the last thing you want is molten lava bubbling over the stove. And your hands. Like almond brittle it gets hot, so please be careful.

A word about butter. You can use ordinary salted butter if it is all you can lay your hands on, but unsalted butter allows you full control over the salted element. That said, if it is a choice between really good salted butter and rubbish table salt, then pick the good butter every time. Preferably use unsalted butter and a good flaked sea salt.

And maybe a word about cream. You want the kind of cream that may or may not be labelled as double cream – it has about 60% fat.

100g unsalted butter

185g caster sugar

300ml double cream

1 tsp flaked sea salt

1/2 tsp good vanilla extract

Melt the butter in the aforementioned big pan over a medium heat.
Add the sugar and dissolve until you have a golden brown caramel. It is ok to stir as needed.
Whisk in half the cream. This is where it will bubble up.
Whisk in the rest of the cream, with the salt and vanilla.
That’s it. Leave it to cool in the pan.

Recipe for easy almond brittle ice cream

Adding things to shop bought vanilla ice cream is a best-of-both-worlds kinda thing. You end up with something yummy, that has your own stamp on it, yet took no time or effort at all. Yay.

Hard toffee is great in ice cream as the water reacts with the sugar and it starts to melt around the edges. So you get crunchy bits AND melty bits. And who doesn’t want that. You could just crush up your almond brittle and scatter it over the top. But where’s the fun in that. The results are far better if you take the time to stir it through.

100g almond brittle

500g (ish) tub of good vanilla ice cream

Allow the ice cream to melt so it is soft enough to fold through the almond brittle.
Bash up the almond brittle so that you have a good mixture of pieces. The less uniform the better. Some powder, some chunks, mostly tiny chunks.
Fold the brittle carefully into the ice cream.
Refreeze until you are ready to use.