Description
Serves 8
Ingredients
Units
Scale
- 475ml Double Cream
- 397g Condensed Milk
- 180g American/Scotch Pancakes, cut into eighths
- 230ml Maple Syrup
Instructions
- Line an 8″ Square tin with parchment paper and set aside. In a large bowl, place in the pancake pieces and pour over the maple syrup, set aside to soak while you make the base.
- In a large mixing bowl of an electric mixer fitted with a whisk attachment, whip the double cream on high for 4-5 minutes or until the cream forms tall, stiff peaks.
- When the double cream is fully whipped, fold in the condensed milk, and mix lightly for about 1 minute or until fully combined. The mixture will be thick.
- Fold in the pancake/ maple syrup mixture, saving some to drizzle over the top. Lightly mix in to keep the mixture light.
- Pour the mixture into the prepared tin, and finish with the last lot of the pancake/syrup mixture. Cover well with cling film and place in the freezer for at least 6 hours or overnight.
-
When the chill time is complete, remove from the freezer and serve in a waffle cone or bowl with extra maple syrup if you would like.
- Prep Time: 15 minutes
- Category: Ice Cream
- Cuisine: American