Monday, 30 May 2011

Toffee Ice Cream GF SCD

I think one of the most difficult things about making ice-cream is remembering to put the bowl in the freezer the night before. Frozen yogurt can be just as delicious as regular ice cream and makes a lovely treat for followers of the Specific Carbohydrate Diet.

The toffee in this recipe is soft and chewy yet fudge-like with a sweet buttery taste and blends perfectly with the creamy, velvety vanilla ice cream.

Toffee Ice Cream GF SCD

Yogurt Cream

600ml organic double cream
300ml organic whole milk

Make the Yogurt Cream 2 days ahead following my instructions for making SCD yogurt but using the quantities above of organic double cream and organic whole milk instead of just milk.


120ml mild honey 
25g butter
60ml SCD yogurt 
tiny pinch salt
1 tsp vanilla extract

Line a small tin (about 14cm x 7cm) with baking parchment.

Pour the honey and yogurt into a small saucepan and add a tiny pinch of salt.

Heat on a low light until the yogurt and honey are combined, stirring regularly.

Increase the heat up to medium and bring the mixture to the boil without stirring. Turn the heat to low and put a sugar thermometer into the pan.

Slowly heat the mixture to a soft ball (235ºF/112ºC), stirring frequently. until the mixture reaches the soft ball temperature. This process takes about 30 minutes. If you don't have a thermometer, test for the soft ball stage by taking a little of the toffee and dropping it into a saucer of ice cold water. It is ready when it easily forms a ball in the water and flattens when out of the water.

Take the pan off the heat and add the butter and vanilla extract. Leave for about 10 to 15 minutes for the mixture to cool down. Then beat with a wooden spoon until it becomes thicker and starts to lose its gloss.

Pour into the lined tin and allow to cool. Place in fridge until ready to use.

Vanilla Ice Cream

600ml SCD Yogurt Cream
60-80ml mild honey
1 generous tablsp vanilla extract

Pour the yogurt into a bowl preferably with a pouring spout. Measure in the vanilla extract and the honey and since this toffee ice-cream recipe is quite sweet I'd recommend starting with 60ml of honey and tasting the mixture.

Whisk together using a hand or an electric whisk until the ingredients are combined.

Pour the yogurt into the ice-cream maker and freeze according to your manufacturers instructions.

Take the toffee out of the fridge and divide it into small pieces. It has a chewy caramel texture and is very sticky!

A quarter of the frozen yogurt into a clean container and spread over a third of the toffee pieces.

Repeat the process until there are four layers of frozen yogurt and three layers of toffee pieces.

Freeze for 4 hours or until solid. If you are feeling indulgent there is a wonderful recipe for caramel sauce on Mrs Ed's Research and Recipes that might be lovely poured over the top of the ice-cream once it has cooled.

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  1. Oh yum!! Thanks for the mention.

  2. Nice! I am drooling for my man all over this one, I can just see how thrilled he would be to get a mouthful of this tasty treat. As soon as I get a minute I am making this--thanks so much for sharing with the GFT bloghop!

  3. You wouldn't happen to know the U.S. equivalent for "double cream," would you?

  4. I think you could make the yogurt entirely with half and half cream instead of whole milk and double cream. For a richer ice cream Heavy Cream or Heavy Whipping Cream is the nearest equivalent. Try using half Heavy Cream and half whole milk. Hope this helps.

  5. What a delicious frozen dessert! I think this is my favorite "ice-cream" discovery of the summer. Thank you for sharing this post with the Gallery of favorites.

  6. Thanks Alea..there's some lovely posts linked there.

  7. This sounds so good! I absolutely love toffee, and especially toffee ice cream - what a lovely treat! Thank you for sharing your recipe with The Gallery of Favorites.