A deliciously chunky and indulgent Simnel Ice Cream, free from dairy and gluten. The perfect way to use up leftover rich fruit cake from Christmas, Easter or just your teatime baking.
Add the coconut milk and sugar to a saucepan and heat, stir until all hte coconut milk fat and liquified.
Rapid boil the milk and sugar liquid for 20 minutes until it turns a thicker consistency and looks a creamy translucent colour.
Remove from the heat and allow to cool completely.
Add the cooled condensed milk, almond milk and extract to your ice cream maker.
Mix for at least 30 mins
removing mixing paddle and fold in half the cake chunks and marzipan balls.
Tip into a freezable container and gently smooth to edges.
Decorate with the remaining cake chunks and marzipan and anything else that you fancy using.
Aa above, add all the wet ingredients to a mixing bowl and whip to a thick cream consistency.
Fold in half the fruit cake and marzipan and pour into a container.
Pop this in the freezer for 45 mins then remove and stir, if hardening, add your toppings and return to the freezer for at least another 45 mins before serving.