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Dooley’s ice cream

Dooley‘s ice cream


  • 6 egg yolks
  • 125g caster sugar
  • 500 ml milk
  • 1/2 tsp extract of vanilla
  • 55ml double cream
  • 35ml DOOLEY´S TOFFEE Cream


Use a whisk or blender to beat the eggs with 30g of the sugar in a bowl until the mixture lifts from the surface in ribbons. Put the milk, the remaining sugar and the vanilla into a saucepan and bring to the boil. Pour over the egg mixture, beating well. Return to the saucepan and heat gently to thicken the mixture until it coats the back of a spoon — do not heat too fiercely or the mixture will turn to scrambled egg. Strain through a sieve and leave to cool. Beat the double cream and DOOLEY`S into the mixture and put in a 1 litre freezer container and freeze. Remove from the freezer every 15 minutes to beat out any large ice crystals that have formed, until the mixture is mousse-like. Freeze until set, about 2 hours.

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