We have been making so much amazing ice cream in The Whole Scoop Ice Cream course, but there is always room for a topping or two. This crunchy delight is the answer to all your cravings at once. Perfect when stirred through the creamy offerings of French Vanilla Ice Cream, Killer Vanilla Ice Cream, American Style Vanilla Ice Cream (egg free) or any of the other base recipes we have created. Also fantastic on Chocolate I Scream! This topping happens to be accidentally vegan if you use dark enough chocolate.
Keep it in the freezer as it will stay very crunchy. Which is after all what you are hoping for when you ladle it all over your favourite new ice cream recipes! You're welcome. Come join us to get The Whole Scoop HERE.
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 1/2 Batch Nutty Honeycomb Bark in small pieces Recipe
- 100-150 Grams chocolate dark BUY
- 1 Handful freeze dried berries of choice
Do
- 1
You need a large jar to keep this in.
- 2
Place the honeycomb in small pieces into a large mixing bowl.
- 3
Melt the chocolate in a microwave on high for 1 minute or until easily stirred into a glossy mix. You don't need to temper it.
- 4
Spread onto a silicone mat and place into the fridge to set solid. Break into pieces and add to the honeycomb. Add the berries, give the bowl a good shake and place into the jar.
- 5
Keep in the freezer until use.
This recipe can be seen if you sign up for the related course. Join the course to get access!
