Sticky Toffee Pudding Ice Cream

Freshly steamed sticky toffee pudding brings warmth on many a winter night, yet my wife's passion for sticky toffee pudding  seems to be year-round. While I personally prefer to have my sticky toffee pudding served with a rather large dollop of cornish clotted cream, a cool scoup of vanilla ice cream is prevelant. This summer, in facilitating my wife's cravings, it dawned on me that perhaps both ice cream and pudding could be incorperated together to produce a summery variation of a wintery classic, sticky toffee pudding ice cream.

Combining sticky dates and a luscious toffee sauce, this ice cream is rich and moreish. A hint of lemon cuts through the sweetness. Suffice to say, my wife approved. 

This recipe requires the use of an ice cream machine and a food processor.





Category: Dessert
Cuisine Type English


For 1 Batch(es)

Sticky Toffee Pudding Ice Cream

225 grams dark muscovado sugar (use demerara or another unrefined sugar if you can't find it)
100 grams butter
25 ml freshly squeezed lemon juice
175 grams stoned dates
250 ml whole milk
250 ml double cream
5 egg yolks
75 grams caster sugar

Sticky Toffee Pudding Ice Cream Directions

  1. Roughly chop the dates and place into a bowl just covered by boiling water and put them to the side to soften.
  2. Combine the muscovado sugar, butter and lemon juice in a saucepan and stir over a low heat until the butter has melted and sugar has completely dissolved.
  3. Take another large saucepan and heat the milk and cream on a medium heat bringing it to a gentle simmer. 
  4. While the milk and cream are warming, whisk the egg yolks and the sugar together in a large mixing bowl, then pour the hot milk and cream over the egg yolks whisking constantly as you do.
  5. Give your saucepan a quick rinse, now return the egg and milk mixture to the pan and cook, stirring constantly, until thick enough to coat the back of a spoon. It should be thick and velvety.
  6. Once the mixture has reached its desired consistency, remove from the heat. Use a food processor to blitz the dates into a purée, then fold them into the butter and sugar mixture before mixing both into the ice cream custard. Once fully combined, pour back into the mixing bowl you used earlier.
  7. Leave the mixture to cool completely. Once chilled, churn in an ice cream machine as per manufacturers instructions.
    Decant the ice cream into a tub and enjoy right away or keep fresh in your freezer for another occasion.

Recipe notes

If you want to take this to an extra level, you could make some sticky toffee pudding and layer it into the ice cream tub when decanting the ice cream before freezing.

Don't worry if it tastes very sweet if you taste the custard before churning, it will be much less sweet after freezing.

Nutrition facts

vegetarian gluten free

Per Serving

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