How to craft rich Toblerone ice cream without an ice cream maker
In short: Discover a no-churn method for creating a decadent cream cheese ice cream. This video demonstrates a technique that achieves a thick, whipped texture using simple pantry staples and a food processor.
The recipe centers on a base of 175g (6 oz) of full-fat cream cheese blended with vanilla and salt. By incorporating Toblerone chocolate and 500 mL (2 cups) of 35% cream, the mixture reaches a thick, almost whipped consistency. The final profile is rounded out with 300 mL (1 can) of condensed milk and 30 mL (2 Tbsp) of chocolate liqueur or creme de cacao.
After processing, the mixture requires at least two to three hours in the freezer to firm up. This method provides a shortcut to professional-style texture without the need for heavy machinery, with the best results achieved within three days of preparation.
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- Summary by Intellect · source: Toblerone No Churn Cream Cheese Ice Cream - Glen And Friends Cooking
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