how to make millionaire’s shortbread ice cream {video}

I took the best biscuit ever invented, chopped it into chunks and added it to my favourite vanilla ice cream. Its millionaire shortbread ice cream and one of the most delicious things I’ve made in a while.

How to make millionaire's shortbread ice cream

I don’t know why everyone isn’t doing this?

millionaire's shortbread ice creamI also stuffed it up, but that is when it became something else.

millionaire's shortbread ice creamHere is the story:

Sadly I didn’t come up with the idea. I saw they made this flavour at the fab Creamery recently and a lightbulb went off in my head. I knew immediately it would be my next recipe mission.

I took my favourite shortbread and halved the recipe to get to the right ratio, and then I stuffed up the caramel and took it too far so it was more like toffee. But my oh my am I glad I did. The ice cream became Ben & Jerry’s Heath Bar Crunch, but with shortbread. Well they don’t call it that anymore, it’s now Vanilla Toffee Bar Crunch, but when I lived in America, that is how I knew it. It’s also one of my favourite ice cream flavours ever, So this whole project turned into such a win win situation.

I’m sure if I had made a softer caramel millionaire shortbread it would have been awesome too. I can imagine the gooey caramel part being stunning. So you can do that. Or, you can do as I did and make this harder and get a wonderfully crunchy texture on your ice cream.

Option 3. If you live in a country that sells Heath Bars, you can go and buy them. Chop them up and add them to the ice cream. You can then also decide if you want to add shortbread too. Buy that and add it to the mix. 

millionaire's shortbread ice cream

I’m going to tell you how to make it both ways, but here is my video to get you started:

 

Oh, and please don’t get all freaked out about the raw egg in the recipe. If this bothers you then skip on over to a coooked custard version, but I MUCH prefer the freshness of this Ben & Jerrys ice cream recipe. Both B & J and Haagen Dazs use raw eggs in their formulations #justsaying. 

I based my caramel layer on this recipe but added half the quantity of condensed milk (ie 100gms) because his was so super confusing (1/2 x 200gms?). You could also just make his recipe as his shortbread bakes for a shorter time at a higher temp so this is probably more convenient. He aslo has a cool video on how to make the caramel so that should clear up any confusion you might have

millionaire's shortbread ice cream

millionaire's shortbread ice cream

Recipe – makes about 600ml

Millionaire shortbread – makes 16 squares – more than you need for this recipe so double win win

Shortbread

  • 180gm butter, at room temperature
  • 90gm castor sugar
  • 1/2 tsp vanilla extract
  • 180gm flour
  • 90gm cornflour
  • 1/2 tsp baking powder

Caramel

  • 100gm condensed milk (for the toffee version or 200gms (half a tin) for the softer caramel version
  • 150gm salted butter
  • 50gm caster sugar
  • 50gm golden syrup

Chocolate layer

150gm –  200gms dark chocolate with 70% milk solids

Vanilla ice cream – from Ben & Jerrys ice cream book

  • 2 free-range egg yolks (I use large)
  • 3/4 cup sugar
  • 2 cups regular cream
  • 1 cup milk
  • 1tsp vanilla extract

To make the millionaire shortbread:

Pre heat the oven to 130C.

Cream the butter, vanilla and sugar until creamy. I use my stand mixer with paddle attachment. Add the flour, baking powder and cornflour and briefly Mix until a dough is formed.

Tip into a lined 20cm square baking tin and press down to even it out. Prick the surface all over with a fork.

Bake for an hour.

Caramel

It’s important to be accurate and weigh the ingredients. Best to do this by placing your pot on a scale and then adding the ingredients to the correct weight. Place on a medium-high heat and stir constantly. When you start seeing a few darker bits turn it to low and keep stirring. When it is a nice golden colour, remove from the heat and pour over the cooled shortbread. The longer you leave it the harder it will go. I took mine to a deep caramel colour that registered 130C on a thermometer and it became toffee like. Great for the ice cream but not the best for the millionaire shortbread. 

Melt the chocolate in a double boiler or in a microwave and spread evenly over the cooled caramel / toffee layer.

*note if you want to make a softer caramel add 200gms condensed milk

To make the ice cream

Beat the eggs until fluffy for about 2 minutes.

Add the sugar and vanilla carry on whisking for a further 3 minutes or so until the sugar is incorporated and the colour is pale.

Add the cream and whisk until it thickens – about 3 minutes. 

Add the milk and mix to combine

Run the mix through an ice cream maker until ready according to the manufacturer’s instruction. The KitchenAid ice cream bowl works quickly and takes about 15 minutes.

Chop up the millionaire shortbread into smallish chunks. It doesn’t matter if the shortbread, caramel and chocolate separate and fill 2 cups.

Once the ice cream has reached its set point in the machine, add the pieces and churn very briefly and only until it has just combined.

Decant into a freezer proof container, sprinkle over a few more bits of chopped up millionaire shortbread (optional) and freeze until ready to serve. It will also firm up a bit more. 

millionaire's shortbread ice cream

 

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12 Responses to how to make millionaire’s shortbread ice cream {video}

  1. Hannah Hossack-Lodge (Domestic Gothess) July 15, 2016 at 12:18 pm #

    My favourite ice creams are always ones with lots of bits in, I like to have a variation in textures so this is pretty much my ideal ice cream, it looks fabulous!

  2. Jo July 15, 2016 at 12:49 pm #

    Hi Sam,
    Looks utterly delicious and a great combination does the biscuits go soft or remain textural
    Love the vid and music 2 artists at work
    Pls tell me by whom the background music is
    Thanks

  3. Meanonsunday July 17, 2016 at 8:17 am #

    But commercial ice cream makers like Ben and Jerry’s pasteurize their eggs. The risk is low but every year there are dozens of cases of salmonella infection from homemade ice cream. Using pasteurized eggs if available or heating the custard base to a safe temperature seems advisable, especially for children, the elderly or pregnant women.

  4. Amaryllis @ The Tasty Other July 17, 2016 at 10:32 pm #

    Sam, you had the best idea ever! Can’t wait to try this, thanks for sharing!

  5. Sam July 18, 2016 at 2:36 pm #

    Thanks Meanonsunday (intersting name) – I have been eating raw egg recipes my whole life such aas mayonnaise and ine cream and I love to eat my eggs very soft when cooked, so I feel the risk is low. But you are right, the big companies do pasteurize their eggs. I dont know of being able to buy pasteurized eggs in South Africa, but I think if people have any concerns around raw egg ice cream recipes, they should opt for a cooked custard version.

  6. patisseriemakesperfect July 18, 2016 at 4:58 pm #

    Oh my gosh this looks divine! This is so good – I’d like to be left alone with this and a spoon!

  7. caroliedekoster July 18, 2016 at 9:17 pm #

    So good Sam and the pics also! In NZ we now have an incredible Arnott’s salted caramel filled chocolate biscuit – on a wholegrain biscuit base covered with the best quality dark chocolate. Will use that today and make your’s next time!

  8. Sam July 19, 2016 at 10:21 am #

    HI Caroline, those Arnotts cookies sound divine.

  9. Sam July 19, 2016 at 10:24 am #

    HI Jo, I used a royalty free piece of music called Happiness from the website Bensound. No mention of artist Im afraid. Cheers Sam

  10. Laura | Tutti Dolci July 20, 2016 at 8:15 am #

    What a fabulous ice cream! I’ll take 2 scoops, please! 🙂

  11. Dana July 31, 2016 at 12:58 pm #

    Hi Sam! awesome recipe. I actually cooked the sugar with a little bit of water to a “soft ball stage”, then drizzled it to the eggs mix while the mixer was whipping them on high . Then I proceeded with the recipe as usual. The ice cream turned out wonderful and scoopable the moment you take it out of the fridge.

  12. Kelly | Maverick Baking August 11, 2016 at 12:51 pm #

    Oh. My. Word. This looks unbelievable. Millionaire’s Shortbread is like our family’s favourite sweet treat, so I can definitely see this being made, thanks so much for such a great idea!

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