There’s no need to use an ice cream maker for this amazingly simple Mars Bar ice cream recipe, which my grandmother used to call an ‘Iced Caramel Mousse’.
If you’ve got a sweet tooth you might prefer to make it using all cream, but I prefer the slight tang of 50% cream, 50% crème fraîche.
Without further ado, here’s how to make the best Mars Bar ice cream. Don’t believe me? Just wait until you’ve tried it!
- 4 standard size Mars Bars
- 5 fl.oz/150ml Double Cream
- 5 fl.oz/150ml Crème fraîche
- Egg White
- 1 tbsp. Milk
- Thinly slice three of the Mars Bars, and heat them gently with the tablespoon of milk over a pan of simmering water, stirring as it melts.
- Cool for 10 minutes, and stir well.
- Whip the cream, and gently stir a small amount into the caramel, then fold in the remaining cream gradually with a metal spoon.
- Lightly beat the egg white to form soft peaks. Make sure there’s no yolk in the white or it won’t whisk properly.
- Fold the egg white gently into the rest of the mixture then pour into a serving dish.
- Finely chop the fourth Mars Bar and sprinkle over the mixture, then cover and freeze for at least two to three hours.
- Thaw for approximately 20 minutes in the fridge before serving by itself, or with a few raspberries, or homemade biscuits.
Nutritional Info: 295 calories, 19.7g fat (12.5g saturated) 25.7g carbs (20g sugars), 3.2g protein, 0.7g fibre, 0.74g sodium. (Stats calculated using verywellfit.com)