No-Churn Cerelac Wheat Ice Cream

Name: No-Churn Cerelac Wheat Ice Cream
Total time: 28800 s
Yield: 6–8 scoops
Cuisine: British
Ingredients: 300 ml (cold) Double cream; 200 g Sweetened condensed milk; 60 g Cerelac Wheat; 100 ml Whole milk; 1 tsp Vanilla extract; small pinch Salt (optional); as needed for drizzling Nestlé caramel; crushed biscuits, extra Cerelac, white chocolate drizzle Optional toppings

Crumbs & Chaos @crumbs_and_chaos

Coventry

🙇🏾‍♀️💞

Crumbs & Chaos @crumbs_and_chaos

Coventry

🙇🏾‍♀️💞

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Ingredients

6-8 hours or overnight

6–8 scoops

300 ml(cold) Double cream
200 gSweetened condensed milk
60 gCerelac Wheat
100 mlWhole milk
1 tspVanilla extract
small pinch Salt (optional)
as neededfor drizzling Nestlé caramel
crushed biscuits, extra Cerelac, white chocolate drizzle Optional toppings

Saved

Steps

6-8 hours or overnight

1

Mix Cerelac Wheat with whole milk until smooth to make a paste.
2

Whip cold double cream to soft peaks; keep it fluffy, not grainy.
3

Stir condensed milk and vanilla into the Cerelac paste, then whisk into the whipped cream.
4

Transfer to a freezer-safe container, drizzling Nestlé caramel in between layers. Smooth the top, cover, and freeze for 6–8 hours (better over night)
5

Let sit at room temperature for 5–10 minutes before scooping. Top with extra Cerelac, caramel, or your favorite toppings.