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Toblerone ice-cream
Toblerone ice-cream
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Prep Time:
35 minutes
Cook Time:
10 minutes
Total Time:
45 minutes
Elevate vanilla ice cream with a simple gourmet twist.
Ingredients:
  • 100g blanched almonds, toasted
  • 215.00 gm caster sugar
  • 2 litres vanilla ice-cream
  • 2 x 100g Toblerone bars, roughly chopped
Instructions:
  • Cover a baking tray with parchment paper and evenly scatter the almonds on top.
  • In a small non-stick frying pan over low heat, melt sugar until it turns into a rich caramel color. Tilt the pan occasionally to ensure even melting. Pour the caramel over the almonds and let it cool and harden.
  • Once fully cooled and solidified, break the praline into pieces and transfer them into a food processor. Pulse until finely chopped to create the praline.
  • Take the ice-cream out of the freezer and let it soften slightly in a large bowl. Gently fold in Toblerone and three-quarters of the praline using a large metal spoon. Transfer the mixture back to the original container and freeze again. Serve scoops of the ice-cream topped with the remaining praline.

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