Servings
  • A 600ml pot of Double Cream A 600ml pot of Double Cream
  • A 397ml tin of Condensed Milk A 397ml tin of Condensed Milk
  • 1 tablespoon Lyle’s Golden Syrup 1 tablespoon Lyle’s Golden Syrup
  • 1 teaspoon vanilla essence or 1/2 teaspoon vanilla extract 1 teaspoon vanilla essence or 1/2 teaspoon vanilla extract
  • Chilled and blitzed butterscotch chocolate to sprinkle (or any chocolate you like) Chilled and blitzed butterscotch chocolate to sprinkle (or any chocolate you like)
  • Edible flowers to garnish (entirely optional) Edible flowers to garnish (entirely optional)

Instructions

HOW TO MAKE THIS RECIPE

1. Put the cream, condensed milk and vanilla essence into a bowl and whisk with an electric whisk until it becomes stiff like clotted cream.

2. Fold in the Lyle’s Golden Syrup (and any other additional ingredients you fancy - berries, chocolate chips, peanut butter…).

3. Freeze for at least 4 hours.

4. Serve in your prettiest dishes and sprinkle over your chocolate - you can really go to town on your sprinkles and decor!