Golden Honey Chocolate Ice Cream EatWell Christmas with Emma Dean
Recipe / Emma Dean
Nothing says summer holidays like ice cream. I remember how excited I used to be for Mr Whippy, dreaming that one day I’d be able to make my very own version — and this one has all the bonza vibes of an ice-cream van, but even tastier.
Sorry, Mr Whippy.
Ingredients
Ice Cream Base
- 400mL FLORA Cream
- 200mL unsweetened oat milk
- 2 tsp vanilla bean paste (the more the better!)
- 100g coconut sugar
- Pinch of table salt
- 2 tbsp My Dad’s Honey
- 50g Lindt LINDOR White Chocolate Block, grated
Chocolate Cones
- 200g Lindt LINDOR Milk Chocolate Block
- 200g crushed pistachios
- 5 ice cream cones
Method
Melt the chocolate:
Melt the Lindt LINDOR Milk Chocolate in a bowl over boiling water, or in the microwave in 20-second bursts, stirring between each. It only needs to be warm enough to fully melt — not piping hot.
Set up your dipping station:
Arrange three bowls: one with melted chocolate, one with crushed pistachios, and a GreenPan Reserve cookie sheet lined with GLAD Bake & Cooking® paper.
Dip the cones:
Working one cone at a time, dip the top 2cm into the melted chocolate. Let the excess drip off for a few seconds, then gently dip into the pistachios. Place the cone on the prepared tray.
Chill the cones:
Repeat with all cones and place the tray in the fridge to set.
Prepare the ice cream mix:
Combine the FLORA Cream, oat milk, vanilla bean paste, coconut sugar and table salt in a bowl. Whisk for about 5 minutes until the sugar dissolves.
Start the machine:
Pour the mixture into a fully assembled GreenPan Frost & Frozen Drink Maker. Select the Soft Ice Cream setting on Level 4.
Churn and flavour:
Begin churning. Drizzle in the honey and add shavings of Lindt LINDOR White Chocolate (reserving some for garnish). If the mixture is cold, it should take around 25 minutes.
Serve:
When the machine beeps, your ice cream is ready. Scoop into the prepared cones and finish with extra grated Lindt LINDOR White Chocolate on top.
