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Photo: Randy Mayor; Styling: Cindy Barr Photo by: Photo: Randy Mayor; Styling: Cindy Barr

Tangy Ice Cream with Cashew Brittle

Cooking Light NOVEMBER 2011

  • Yield: Serves 6 (serving size: 1/2 cup)
  • Hands-on:7 Minutes
  • Total:1 Hour, 32 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 255
  • Fat: 8.6g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 6.1g
  • Carbohydrate: 38.9g
  • Fiber: 0.1g
  • Cholesterol: 26mg
  • Iron: 0.2mg
  • Sodium: 145mg
  • Calcium: 204mg

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Tangy Ice Cream with Cashew Brittle recipe