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Sticky Toffee Pudding
Date-caramel base with chunks of sticky pudding folded in after the spin.
20 min prep · 24h freeze 4 pints medium
Medjool dates blended into a brown-sugar base give the deep, malty toffee flavor of the British pudding without any liquor. Tear leftover sticky-toffee pudding into the pint via Mix-In.
Almost — small tweak
Close to target. A small adjustment will make it noticeably smoother.
⚠️ TWEAK
Fat
12.3%
target 10–16%
Sugar
19.6%
target 14–20%
MSNF
10.4%
target 8–11%
Total solids
43.4%
target 36–42%
PAC300.1 / 220–280
POD (sweetness)
171
target 140–190
Total mass
510 g
target 473 g = pint
Why
- • PAC 300.1 is above 280 — won't hold a scoop.
- • Total solids 43.4% is above 42% — base will be gummy.
Fix it
- → Reduce sugar by 26 g (or swap for allulose).
- → Add 30 g water to lower total solids.
Ingredients
Scale to the number of pints you want — every gram scales with you.
4
pints
- Whole Milk240 g
- Heavy Cream150 g
- Medjool Dates (pitted, blended)60 g
- Brown Sugar13 g
- Dextrose18 g
- Skim Milk Powder25 g
- Vanilla Bean Paste4 g
Batch mass510 g
Method
- 1.Soak 60 g pitted dates in 80 g warm milk for 10 minutes; blend smooth.
- 2.Whisk into the rest of the base until uniform.
- 3.Pint, freeze 24 h.
- 4.Spin on Ice Cream. Mix-In 40 g torn sticky-toffee pudding.
Need the gear?
Amazon picksEvery recipe here is calibrated for the Ninja Creami family. Pick your model:
Ninja Creami NC301
The original. 7 programs, single pint.
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Ninja Creami Deluxe NC501
11 programs, quieter motor, bigger pint.
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Ninja Creami Swirl NC701
Soft-serve attachment for piping cones.
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