A creamy chilled dessert with a crunchy texture from roasted cashews and a sticky-sweet caramel layer, all made without an oven or an ice cream machine. Perfect as an indulgent dessert that's still super easy to make at home, especially when the weather's hot. The flavor is an addictive blend of savory and sweet, similar to premium ice cream but in a more budget-friendly homemade version.
🧂 Ingredients
🍽️ Servings: 8
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 ml liquid whipped cream (heavy cream)
- 200 ml sweetened condensed milk (white)
- 150 grams cashews
- 100 grams granulated sugar
- 3 tbsp water
- 1/4 tsp fine salt
- 2 tbsp unsalted butter
- 150 grams wheat biscuits (Marie/digestive)
- 1 tsp vanilla powder
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👩🍳 Instructions
- 1 Toast the cashews in a dry skillet over low heat for 5-7 minutes, stirring constantly, until fragrant and golden brown. Remove from heat, let cool, then coarsely chop. Set aside a small amount for topping.
- 2 Make the caramel: put the granulated sugar and water into a small saucepan, cook over medium heat without stirring until it turns a golden brown color. Once the caramel is ready, turn off the heat, add the butter and salt, and stir quickly until well combined and thickened. Let it cool slightly (but not until it hardens).
- 3 Crush the wheat biscuits by placing them in a plastic bag and rolling over them with a rolling pin or bottle until they form coarse crumbs. Set aside one-third for topping, and use the rest for the base layer.
- 4 Whip the heavy cream with a mixer on high speed until stiff and forming trails (soft peaks to stiff peaks), about 5-7 minutes. Don't overmix, or it may separate.
- 5 Add the sweetened condensed milk and vanilla powder to the whipped cream, and gently fold with a spatula until combined; don't stir too vigorously so the air inside doesn't escape.
- 6 Add the chopped cashews and some of the caramel (save a little for the top layer) into the cream mixture, and fold gently until evenly combined.
- 7 Prepare a rectangular baking pan about 20x10 cm (8x4 inches), lined with plastic wrap or parchment paper so it's easy to remove later. Sprinkle the biscuit crumbs on the bottom of the pan as the crust layer, pressing down lightly until firm.
- 8 Pour the ice cream mixture over the biscuit layer, and smooth the surface with a spatula.
- 9 Drizzle the remaining caramel over the surface in a zig-zag pattern, then sprinkle with the reserved biscuit crumbs and chopped cashews.
- 10 Cover with plastic wrap and place in the freezer for at least 6 hours or overnight until completely firm and set.
- 11 Before serving, remove from the pan with the help of the plastic wrap, and cut into pieces using a knife that has been warmed briefly with hot water for clean slices. Serve immediately while cold.
💡 Tips
• Make sure the heavy cream and mixer bowl are cold before whipping — this speeds up the whipping process and makes the result more stable.
• When making the caramel, don't stir while the sugar is heating, as this can cause the sugar to clump or crystallize; just gently swirl the pan instead.
• If you don't have cashews, you can substitute roasted almonds or peanuts as an equally delicious alternative.
• Store any leftover ice cream bars in an airtight container in the freezer; they'll keep for up to 2 weeks without losing their creamy texture.
📊 Nutrition Facts / serving
320
Calories (kcal)
5 g
Protein
22 g
Fat
26 g
Carbs
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