Tangy Ice Cream with Cashew Brittle

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Tangy Ice Cream with Cashew BrittleRecipe
Photo: Randy Mayor; Styling: Cindy Barr
Serves 6 (serving size: 1/2 cup)


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1 1/4 cups 2% reduced-fat milk
1 cup half-and-half
3/4 cup fat-free sweetened condensed milk
1/2 cup sour cream
1/4 teaspoon salt
Cooking spray
1/4 cup sugar
1 tablespoon water
2 teaspoons light-colored corn syrup
2 tablespoons dry-roasted salted cashews, coarsely chopped
1 tablespoon butter, softened


Hands-on: 7 Minutes
Total: 1 Hour, 32 Minutes

1. Combine the first 5 ingredients, stirring well with a whisk. Place the mixture in the freezer can of a table-top ice-cream freezer, and freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; freeze for 1 hour or until firm.

2. Coat a sheet of parchment paper with cooking spray. Combine sugar, 1 tablespoon water, and corn syrup in a small, heavy saucepan; bring to a boil. Cook 7 minutes or until golden, without stirring. Remove from heat. Stir in nuts and butter. Quickly spread the sugar mixture in a thin, even layer over prepared parchment; cool completely. Chop brittle; serve over ice cream.

Created date

October 2011

Nutritional Information

Calories 255
Fat 8.6 g
Satfat 4.7 g
Monofat 2.4 g
Polyfat 0.5 g
Protein 6.1 g
Carbohydrate 38.9 g
Fiber 0.1 g
Cholesterol 26 mg
Iron 0.2 mg
Sodium 145 mg
Calcium 204 mg