No Churn Christmas Crack Ice Cream
Ingredients
30-40 crackers
1 cup brown sugar
2 and 1/2 sticks butter
2 cups a heavy cream
1 can sweetened condensed milk
1 cup chopped chocolate
1/4 stick brown butter
1 cup red and green m&ms
1tsp salt
Instructions
Slatine Toffee
Preheat oven to 400 degrees F
In a small pot add remaining butter and brown sugar. Once butter and sugar are melted cook toffee for additional 5 minutes. It should be bubbling like a candy.
Line a baking tray with parchment paper, then line and place crackers on tray.
Pour warm toffee on top of crackers and spread out with an offset spatula or spoon
Bake taffee for 5 minutes on 400F
Cool until room temp then crumble crackers into small pieces.
Ice Cream Base
In a small sauce pot brown 1 stick of butter. Set aside until room temperature
In a large bowl combine sweetened condensed milk, vanilla pasta, salt, and brown butter. Combine and set aside.
With a stand or hand mixer, whip heavy cream to stiff peaks
Fold sweetened condense milk mixture , and chopped chocolate into whipped cream
In a loaf pan alternate between ice cream base, saltine toffee, and red and green M&M’s (do not add M&M’s in until that end or the color will bleed into the ice cream base) until the loaf pan is filled.
Chill for at least 8 hours before serving.
