I'm hungry

Indulge with an ice cream to celebrate Eid



1 tin 397g sweetened condensed milk, chilled

3 cups or 750ml whipping cream, chilled

1 ½ teaspoons vanilla essence

1 ½ cups or 225g toasted almonds, chopped

1 cup or 100g, ground pistachios

1 cup or 150g dates, chopped

1/4 cup or 60ml date syrup


How to make it


Combine Sweetened Condensed Milk, whipping cream and vanilla essence in a bowl.

Wisk until thick and creamy.

Carefully fold in almonds, pistachio and dates.

Pour half the cream mixture into a foil lined 12cm x 23cm loaf pan.

Gently sprinkle with date syrup over the cream then spoon over the rest of the cream mixture.

Cover with cling film and freeze for at least 12 hours until set.

Cut into slices then serve.

Keep the whipping cream and sweetened milk in the refrigerator because their temperature should stay between 3c to 5c degrees centigrade in order to be whipped.


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