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Toffee-apple ice-cream


You will need an ice-cream churn. Follow its preparatory instructions. E.g. with mine I have to leave the bowl in the freezer for 24 hours. This recipe is slow to prepare, but easily the best ice-cream to come out of lots of experiments.


  • 300g apple juice
  • 1 tsp soy lecithin
  • 100g dulce de leche┬╣
  • 200g whipping cream

┬╣ Peruvian-style, not Argentinian-style.


  1. Pour the apple juice into a bowl and sprinkle in the soy lecithin. Leave to soak for at least 30 minutes, preferably an hour.
  2. Whisk to ensure that the lecithin is properly mixed in.
  3. Whisk in the dulce de leche. (It may be necessary to warm it first. I would certainly suggest warming it if the ambient temperature is below 30C).
  4. Cool in the fridge.
  5. Combine the juice mixture with the cream. It doesn't harm to whip it a bit, but the churn should do most of that for you.
  6. Churn and freeze, following the instructions of your ice-cream maker.


This sounds delicious! Do you happen to have any suggestions for a dairy-free alternative to this? I can make a 'coconut dulce de leche' which is, as far as I can tell, practically the same as the dairy version. But dairy free whipping cream is harder, although dairy free single cream is easy - do you know if/how that would affect it? Or do you have any better suggestions for alternatives? Mithrandir24601 2 months ago

@Mithrandir, I've tried to generalise your question, and my answer, in Peter Taylor 2 months ago

Do you mean soy lecithin granules or liquid? They aren't interchangeable. Either way, lecithin dissolves in fat, not water, so you should mix it in to the cream instead of the apple juice for better emulsifying power. Also, could you please supply a gram measurement like the other ingredients? alex 28 days ago

@alex, granules. My empirical experience was that they remain intact in the cream, but appear to dissolve in the juice. I would guess that the mass is approximately 3g, but I don't measure it by mass. Peter Taylor 7 days ago