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Damascus Nougat and nut ice cream
This no-churn ice cream will be your new favourite summer recipe.
![NOUGAT AND NUT ICE CREAM web crop](/-/media/Project/Tiger/Beacon-Treats/Beacon/recipes/NOUGAT-AND-NUT-ICE-CREAM-web-crop.png?h=500&iar=0&w=650&hash=153F0EC8278876468EE2F801EA053F8C)
Ingredients
- 1 tin (375g) condensed milk
- 1 cup (250ml) cream, whipped
- 1 bar (150g) Damascus Nougat, roughly chopped
- Handful toasted almonds, chopped
Method
- In a large bowl, whisk the condensed milk and whipped cream together until smooth.
- Fold in the nougat chunks and almonds until well combined.
- Pour mixture into a freezer-safe container. A loaf tin lined with cling wrap works well.
- Freeze for at least 3 to 4 hours, or ideally overnight.
- Once frozen, scoop balls of ice cream into serving bowls and top with extra chopped almonds and nougat if desired.
- Serve immediately.
What you need
![Damascus Nougat Original Bar 75g](/-/media/Project/Tiger/Beacon-Treats/Beacon/products/packs/beacon-damascus-75g-original-bar.png?h=154&iar=0&w=147&hash=211903875BF9057905AF31A530983FB2)
Damascus Nougat Original Bar 75g