Jamaican Grape-Nut Ice Cream

Ingredients

• 16 oz heavy cream (Chilled)
• 1 can sweetened condensed milk (Typically a 14-ounce can; use the entire can)
• 1 tsp almond extract
• 2 tsp vanilla bean extract
• 1 cup Grape-Nuts cereal (Cereal; fold in gently to distribute evenly)

Steps

1. 1

   Chill a large mixing bowl and the beaters if possible. Pour the chilled heavy cream into the bowl and whip with an electric mixer until it forms firm peaks; the cream should hold its shape without becoming grainy or buttery.

2. 2

   Add the sweetened condensed milk, almond extract, and vanilla bean extract to the whipped cream. Fold gently with a spatula until the mixture is smooth and evenly combined, taking care not to deflate the whipped cream.

3. 3

   Add the Grape-Nuts cereal and fold gently until it is distributed throughout the ice cream base.

4. 4

   Transfer the mixture to a freezer-safe loaf pan or airtight container and smooth the surface. Cover tightly to prevent ice crystals.

5. 5

   Freeze for at least 6 hours, preferably overnight, until firm enough to scoop. Let the ice cream stand at room temperature for 5–10 minutes before serving if it is too hard.

Notes

The post describes this as a Jamaican staple associated with Devon House in Kingston, Jamaica. The source provides the ingredient list but does not state preparation instructions; the no-churn method above is a standard preparation inferred from the ingredients.

Nutrition per serving

• dessert
• ice cream
• Jamaican
• Caribbean
• no-churn
• frozen dessert
• vegetarian