Leatherwood Honey and Chocolate Ice Cream

An easy to make deliciously rich and creamy chocolate ice-cream with the flavour of Aussie honey.

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• 200g CADBURY Dark Chocolate Melts

• 400g can sweetened condensed milk

• ¼ cup Tasmanian leatherwood honey

• 2½ cups cream

• Mixed berries, for serving

• Biscotti, for serving


PLACE the chocolate, milk and honey in a small saucepan and gently heat until the chocolate has melted and the mixture is smooth. Transfer mixture to a freezer proof bowl and chill in the freezer for 15 minutes.
BEAT the chocolate mixture using an electric mixer until smooth. Beat in the cream until soft peaks form. Spoon mixture into a lined 22cm x 12cm loaf pan. Cover and freeze for 4 hours or overnight.
TURN out onto a serving plate, slice and serve with fresh berries and biscotti.

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