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A creamy, easy-to-make vanilla ice cream using premium New Zealand milk powder, swirled with rich condensed milk sauce and topped with crunchy chocolate drops and toffee pieces.
In a large mixing bowl, whisk together the Full Cream Milk Powder and cold water until the milk is completely dissolved and smooth.
Add the Vanilla Ice Cream Powder to the milk mixture and beat using an electric mixer on high speed for about 5-8 minutes until it reaches a thick, fluffy consistency.
Gently fold in half of the Chocolate Drops into the ice cream mixture to distribute them evenly.
Pour the mixture into a freezer-safe container, then drizzle the caramel Sauce over the top.
Use a knife to gently swirl the caramel milk sauce through the ice cream to create marbled ribbons.
Cover the container and freeze for at least 6 hours or until firm.
Scoop the ice cream into bowls and top with the remaining chocolate drops and sprinkles.
