Treacle Tart Ice Cream

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This homemade ice cream is made with a toasted milk & vanilla custard & is full of chunks of treacle tart filling. A classic dessert in ice cream form!

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treacle tart ice cream

Treacle tart & vanilla custard, in ice cream form!

For this batch of homemade ice cream, we’re making a rich, toasted milk & vanilla custard base then folding through chunks of brown butter & miso treacle tart filling once it has churned.

The great thing about treacle tart is that as it contains so much sugar, it will stay soft & gooey even when frozen. This means that the chunks of tart filling will ripple through the ice cream as we scoop it!

If you’re a fan of a classic treacle tart, this is the ice cream for you. It’s proper tasty!

Ice cream is one of my favourite things to make & I’m always looking for new & interesting flavours to try! If there’s a flavour that you’d like to see on the blog, leave us a comment at the bottom of this page. Or check out our ever growing collection of easy to make flavours!

Ingredient Notes

  • Milk & Cream – For the best flavour, texture & scoop ability, make sure to use whole milk & double/heavy cream. These contain the ideal amount of fat for ice cream.
  • Glucose – Glucose syrup is used to add sweetness & make our ice cream easier to scoop. This is available to buy in most supermarkets.
  • Toasted Milk Powder – Skimmed milk powder is added to ice cream to make it smoother & creamier. Toasting the milk powder gives it a nutty, caramelised flavour which works fantastically with the chunks of treacle tart filling. Any brand of milk powder will work but I like to use Marvel.
  • Vanilla – A small amount of high quality vanilla works best in ice creams. You either use half a vanilla pod or 2 teaspoons of vanilla paste. If you’re using a pod, scrape the seeds out & add both the pod & seeds into the custard (make sure to remove the pod once the custard is cooked!).
  • White Miso – Adding a small amount of miso to the treacle tart filling helps cut through the sweetness from the syrups. This is optional so feel free to leave it out if you’d prefer.
churned ice cream with treacle tart chunks

How To Make Treacle Tart Ice Cream

Our homemade treacle tart ice cream is made up of two components…

First, we have a creamy vanilla ice cream that’s made with toasted milk powder, for a rich, caramelised flavour. Then there’s chunks of brown butter & miso treacle tart filling, that’s folded through the ice cream once it has churned. This stuff’s so sweet & syrupy that it stays gooey once frozen & ripples through the ice cream as you scoop it!

Toasted Milk & Vanilla Ice Cream

  1. Custard Base – Warming Milk & Tempering Eggs
    To make the custard base for our ice cream, we heat milk in a pan with glucose syrup, caster sugar, toasted milk powder, a pinch of sea salt & half a vanilla pod, until the mix is steaming hot (but not boiling!). We then whisk egg yolks & caster sugar together then temper with half of the warm milk.

    Tempering the eggsThis is where some of the warm milk is whisked into the egg yolks before they are added into the custard & cooked out. This stops the custard curdling as it thickens.
  2. Custard Base – Cooking Out
    Next, we pour the tempered yolks back into the pan of milk then cook out, stirring constantly until the custard reaches a temperature of 82°c/180°f. We then take the custard off the heat, stir in double cream then blitz with a stick blender.
  3. Overnight Chill
    Once our custard is ready, we pass it into a bowl, through a sieve then leave it to cool. We then chill the custard in the fridge overnight. This matures the custard base, improving the flavour & texture of the final ice cream.
  4. Churning
    The next day, we churn the custard in an ice cream machine, to the consistency of soft serve. If you were to check the temperature with a digital food probe, it will be around -5°c/23°f. In most ice cream machines, this will take around 20-30 minutes. Once churned, we fold the pieces of treacle tart through the ice cream then leave it in the freezer for at least 4 hours, to set.

Treacle Tart Filling

For this batch of ice cream, I’ve taken the filling from my brown butter & miso treacle tart & cooked it in a dish instead of a pastry case. Once cooked & set, the filling is cut into chunks then folded through the churned ice cream. As treacle tart filling is mostly made up of syrup, it stays soft once frozen & essentially ripples through the ice cream as you scoop it!

To make our treacle tart filling, we brown butter in a pan then whisk in golden syrup, black treacle, white miso, lemon zest & juice. We then whisk in double cream & an egg yolk then stir in brioche breadcrumbs.

To cook, we pour the filling into a small ovenproof dish, bake until it is set, with a slight wobble then leave to cool completely. Once cool, we chill the filling in the fridge overnight before chopping it into chunks.

Treacle Tart Ice Cream Tips & Tricks

  • Chill your custard overnight for a better flavour & texture.
  • Use a good quality vanilla bean for the best flavour.
  • Toast the milk powder for a nutty, caramelised flavour.
  • Churn your ice cream to -5°c/23°f, for the best texture.
  • Dip your scoop in hot water for easier scooping!
  • Set your freezer to 18°c/-1°f for the best set.

Frequently Asked Questions

Do I need an ice cream machine to make this recipe?

For the best results, you will need to use an ice cream machine. These can be picked up online for various price points but the investment is worth it! If you’re looking for an ice cream machine, check out my Cuisinart ice cream maker review. This the machine that I use!

How long will homemade ice cream keep for?

Kept in the freezer, homemade ice creams will keep for up to 2 weeks. After this time, large ice crystals will start form, negatively affecting the texture.

What milk powder is best for ice cream?

Skimmed milk powder is best, as it won’t affect the fat content of the ice cream. I use Marvel skimmed milk powder but any brand should work.

How do I make toasted milk powder?

To toast, place milk powder into a frying pan then cook over a low heat, stirring constantly until it turns a deep, golden brown. Leave to cool, blitz up in a blender then store in an airtight container. Check out our how to make toasted milk powder guide, for more details!

How much ice cream does this recipe make?

This recipe makes 1 litre of homemade ice cream.

Equipment Used

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Treacle Tart Ice Cream

This homemade ice cream is made with a toasted milk & vanilla custard & is full of chunks of treacle tart filling. A classic dessert in ice cream form!
Prep Time1 hour
Cook Time30 minutes
Churning Time30 minutes
Total Time2 hours
Course: Dessert
Cuisine: British, English
Servings: 1 Litre
Author: Ben Racey

Equipment

  • Ice Cream Machine
  • Digital Food Probe
  • Stick Blender
  • Food Processor
  • Saucepans
  • Mixing Bowl
  • Sieve
  • Small Heatproof Dish See Notes

Ingredients

Custard

  • 420 g Whole Milk
  • 130 g Caster Sugar
  • 40 g Glucose Syrup
  • 25 g Toasted Milk Powder See Notes
  • ½ Vanilla Pod Or 2 tsp Vanilla Paste
  • ¼ tsp Fine Sea Salt
  • 85 g Egg Yolks
  • 250 g Double Cream

Treacle Tart Filling

  • 50 g Brioche See Notes
  • 30 g Unsalted Butter
  • 120 g Golden Syrup
  • 20 g Black Treacle
  • ½ tsp White Miso
  • Zest Of ½ A Lemon
  • 1 tsp Lemon Juice
  • 100 g Double Cream
  • 1 Egg Yolk

Instructions

Custard

  • Place the milk, 65g of the caster sugar, glucose, toasted milk powder, salt & vanilla into a large saucepan.
    If your using a vanilla pod, scrape out the seeds & add both the pod & seeds to the pan.
  • Whisk to combine then place the saucepan over a low heat & leave to warm gently until steaming – don’t let it boil. Make sure to stir the milk regularly with a spatula.
  • Whilst the milk is heating up, place the egg yolks & remaining 65g of caster sugar into a mixing bowl then whisk to combine.
  • Once the milk is steaming hot, pour half of it into the yolks, whisking as you do so. Pour the now tempered yolks into the pan of milk.
  • Cook the custard over a low heat, stirring constantly with a rubber spatula until it is thick enough to coat the back of a spoon & has reached a temperature of 82°c/180°f. 
    A digital food probe comes in handy here!
  • Take the custard off the heat, remove the vanilla pod (if used), stir in the double cream then give the custard a quick blitz with a stick blender.
  • Next, pass the custard into a bowl, through a sieve. Leave to cool to room temperature, stirring regularly then cover the custard's surface with a piece of baking parchment & refrigerate overnight.

Treacle Tart Filling

  • Preheat an oven to 160°c/140°c fan (320°f/284°f).
  • Using a food processor, blitz the brioche into breadcumbs then set aside.
  • Next, place the butter into a large saucepan & brown over a medium heat, stirring frequently.
  • Remove the saucepan from the heat & whisk in the golden syrup, treacle, miso, lemon zest & juice. Once combined, whisk in the cream then the egg yolk.
  • Stir the breadcrumbs into the syrup then tip the treacle tart mix into a small heatproof dish that has been greased with butter.
  • Bake the treacle tart filling until it has set but still has a slight wobble. This will take 15-20 minutes. Once cooked, leave to cool then refrigerate overnight.

Churning

  • The next day, pour the chilled custard into an ice cream machine & churn until it is the consistency of soft serve. If you take the temperature with a digital food probe, it will register roughly -5°c/23°f.
  • Whilst the ice cream is churning, use a spoon to scoop the treacle tart filling out of the dish & onto a chopping board. Chop into 2cm chunks then place onto a plate & chill in the fridge whilst the ice cream churns.
  • Once the ice cream has finished churning, fold in the pieces of treacle tart filling then transfer to a 1 litre tub.
  • Leave to set in a freezer for at least 4 hours before serving.

Notes

1. Ice Cream Maker – To churn this ice cream, you’ll need to use an ice cream machine. The machine that I use is linked in the post above.
2. Toasted Milk Powder – Make sure to use toasted skimmed milk powder for this ice cream. If you haven’t got any toasted milk powder made already, you’ll need to toast it in a pan first then add the other custard ingredients to it. For more info, take a look at our toasted milk powder guide. I use Marvel’s skimmed milk powder.
3. Heatproof Dish (For Treacle Tart) – You’ll need a small heatproof dish, to cook the treacle tart filling in. I’d recommend using a 6″ dish, so that the filling is the right thickness.
4. Glucose Syrup – Glucose syrup is used to make our ice cream easily scoopable. This is available in most supermarkets.
5. Brioche – I find that brioche breadcrumbs work best in the treacle tart filling but if you haven’t got any, white bread will work as well.
6. Storage – Homemade ice cream will keep in the freezer for up to 2 weeks.

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