Possibly the most calorific but delicious ice-cream in the world. It is also incredibly easy to make and doesn’t need an ice-cream maker. I used to keep a tub of it in the freezer as an emergency dessert, but Steve eventually asked me to stop making it as he was managing to snack his way through an entire tub every week. Tasty, but not so good for the waistline – especially when drizzled with chocolate sauce as per the photo.

With thanks to Jayne who gave me a similar recipe a number of years ago.


  • 1 pint double cream
  • 1 400g tin sweetened condensed milk
  • 4 Cadbury Crunchie bars
  • a handful of sultanas


Whip the cream until stiff and stir in the condensed milk. Smash the Crunchie bars into pieces – you’ll get a range of sizes, but you’re aiming for pieces approx 1 – 2 cm in diameter, not a powder or huge pieces.

Mix the Crunchie pieces and the sultanas into the creamy mixture and pour into a freezable plastic box. Freeze; there’s no need to stir but you might want to remove from the freezer shortly before you want to serve as it can be very hard. Extra good served scattered with banana slices and topped with a drizzle of warm chocolate sauce.