Tim Tam Slam Ice Cream

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This Tim Tam Slam Ice Cream is a no-churn, creamy dessert packed with chocolate and coffee flavors. The crushed Tim Tams blend into the base, adding a rich, malty taste, while the milk powder helps prevent ice crystals, creating a smoother texture.

Prep Time 15

Chill Time 6

Total Time 6 15

Servings

Calories 445kcal

Author Fay

EQUIPMENT

INGREDIENTS

600 ml (2½ cups) heavy cream
395 g (14 oz) sweetened condensed milk
Tim Tams 1 Packet
1 teaspoon (1 teaspoon) instant coffee granules
2 tablespoon (2 tablespoon) milk powder

INSTRUCTIONS

Prepare the Tim Tam mixture – Warm 2 tablespoons of cream in the microwave for 15 seconds. Add it to a blender or food processor with 4 Tim Tams and blend until smooth. The warm cream helps extract more flavor from the biscuits.
Make the ice cream base – In a large mixing bowl, add the remaining heavy cream, sweetened condensed milk, milk powder, and instant coffee. Pour in the blended Tim Tam mixture.
Whip the mixture – Use a hand mixer on low speed to combine, then increase to medium and mix until thickened and slightly fluffy. Don’t overwhip, or it may curdle.
Add chopped Tim Tams – Roughly chop 4 more Tim Tams and fold them gently into the ice cream base with a spatula.
Freeze the ice cream – Pour the mixture into small sundae cups for individual servings or into a large container. Cover and freeze for 3 hours if using small cups or at least 6 hours for a large tub.
Serve – Before serving, crush the remaining Tim Tams and sprinkle them over the ice cream.

NOTES

Milk powder prevents ice crystals, keeping the ice cream creamy and smooth.
Don’t overwhip the mixture, or the cream may separate.
Adjust coffee strength by adding more or less instant coffee to suit your taste.
Freeze in small portions for faster setting and easier serving.
Crush Tim Tams just before serving to keep them crunchy.
Store properly – Cover tightly to prevent freezer burn.

NUTRITION