These Sticky Toffee Ice Cream Blocks are an incredible flavour made with soft dates, sticky toffee pudding, toffee fudge sauce and salted almonds AND they are on individual sticks. Eeeeee!
They are a favourite of Matthew but it really is a crowd pleasing dessert! These really do taste of Sticky Toffee Pudding but they are a cold and refreshing ice-cream dessert.
This Sticky Toffee pudding ice cream recipe is quick and super easy to follow. If you are a fan of exciting ice-cream desserts, this could become a family favourite in your house too!
Just look at these irresistible little beauties.
No messing with moulds for these rustic looking ice-cream blocks. These really might be the way forward as there is no need for pudding spoons and bowls either.
Just try not to photograph them for too long, they’ll melt. But then it will melt into the tastiest cream you’ve ever slurped!
For my Sticky Toffee Ice-cream Blocks on sticks, you will need:
- 1/2 sticky toffee pudding
- 2 x 500g great quality vanilla ice-cream (I love Haagen Dazs)
- 1 handful salted almonds
- 6 soft dates
- 150g toffee fudge sauce
- Lolly sticks (I used 14, but you can decide how big you want your blocks to be)
First things first is to cook your Sticky Toffee Pudding, you know, according to the packet instructions.
Leave to cool down.
Next, get out the ice-cream to soften a little and place parchment paper into a large loaf tin.
Chop those delicious salted almonds and sprinkle them into the base of the tin (they’ll end up on the top, oh yer!).
Spread open the soft dates and place these evenly over the almonds. These will be like thick, sweet toffee once frozen, which is fantastic next to those salty crunchy almonds.
Squeeze the ice-cream tub and if the ice-cream curls up teasingly (see below) it’s soft enough to work with. You don’t want it to melt that much, because then you can’t re-freeze it.
Mix up the ice-cream and the cool sticky toffee pudding as quickly as you can.
Tip the sticky toffee ice-cream into the loaf tin and place in the wooden sticks into rows of 2. Freeze over night.
Loosen the Sticky Toffee Ice-cream block by gently pouring warm to hot water onto the base of the tin for a moment. Then lift the whole thing out using the parchment paper. Slice with a knife and serve.