Coffee, Rum & Walnut Brittle Ice Cream

My walnut brittle was so delicious it’s a miracle I managed to set some aside to make ice cream as planned!

Once again, I opted to use fresh ready made vanilla custard as my base, adding coffee, rum and walnut brittle. Because Pete isn’t a huge fan of nuts, I made the coffee and rum ice cream first, and then stirred 100 grams walnut brittle pieces into half of it, leaving the other half nut free. To make a full batch, simply add 200 grams of walnut brittle into the ice cream during churning.


Coffee, Rum & Walnut Brittle Ice Cream


  • 500 g fresh vanilla custard
  • 30 ml rum
  • 3 tsp instant coffee , dissolved in 1 tbsp of hot water
  • 200 g walnut brittle , broken into pieces


  • Combine the custard, rum and coffee and transfer to your ice cream machine. Pour in the walnut brittle pieces. Freeze according to the instructions for your machine.
  • If your ice cream machine produces slightly soft ice cream, transfer into a container and freeze for 20 minutes to solidify further.


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8 Comments to "Coffee, Rum & Walnut Brittle Ice Cream"

  1. kaveyeats

    I’d totally eat this for breakfast, rum and all! Then again, I’m a fiend for sweet and probably inappropriate breakfasts!


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