Recipe: Toffee Crunch Ice Cream

With the introduction of a Magimix to our kitchen, I’ve found myself doing a lot more cooking. The vast majority of recipes are courtesy of phone calls or emails home (to that endless resource of cooking advice: Mum), including the below recipe for Toffee Crunch Ice Cream. You don’t need an ice cream maker or anything, although an electric whisk helps, as does an egg separator – something I’m starting to think every kitchen should have but is surprisingly difficult to find. I started making this in January and have been asked for the recipe several times already. Since I can’t seem to find it anywhere online, I thought it might not be a bad idea to publish it here.



  • 2 eggs
  • 6 Cadbury’s Fudge Bars (or similar)
  • 4 Daim Bars (or similar)
  • 500g ready made custard
  • 50g icing sugar
  • 284ml (10fl oz) double cream


  1. Thinly slice the fudge bars into a bowl and add 2 tablespoons of double cream. Melt slowly over simmering water. It helps to stir from time to time, as this tends to take a while! You can leave it to melt while you prepare the rest of the ingredients, but keep an eye on it.
  2. Break the Daim bars into small pieces using a sharp knife
  3. Separate the eggs, mixing the yolks and icing sugar together until they form a pale mousse
  4. Whip remaining cream and egg whites in separate bowls until they both form soft peaks.
  5. Fold together whipped cream, custard, yolk mixture, fudge bar mixture and Daim bars. Finally fold in egg whites.
  6. Pour into freezer-proof container and leave overnight. You’ll need to take it out of the freezer about 40 minutes before serving.