Toblerone Honey-Almond Ice Cream
A creamy milk-chocolate ice cream with gentle honey notes and small pieces of almond nougat. It is rich and sweet, with the distinctive chewy crunch of Toblerone.
- Prep
- 15 min
- Program
- ICE CREAM
- Level
- Easy
- Price
- €€€
Prepare the base
-
Finely chop 40 g of the Toblerone.
-
Add the whole milk, heavy cream, sugar, honey and salt to a saucepan. Warm over low heat, whisking until the sugar has dissolved; do not boil.
-
Remove the pan from the heat, add the chopped Toblerone and whisk until the chocolate has melted completely.
-
Let the base cool to room temperature.
Freeze and spin
-
Pour the mixture into a Ninja CREAMi pint, without exceeding the MAX FILL line.
-
Close with the storage lid and freeze flat for 24 hours.
-
Once fully frozen, run the ICE CREAM program.
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If the texture is powdery or crumbly after the first cycle, run RE-SPIN.
Still not right after re-spinning? See how to fix the texture .
Prepare the mix-ins
-
Cut the remaining 30 g Toblerone into pieces no larger than 5 mm and finely chop the roasted almonds. Keep both covered in the refrigerator.
-
Make a hole about 4 cm wide down the center, add the reserved Toblerone and almonds, then run the MIX-IN program.
Serve
Serve immediately, while the ice cream is still nice and creamy.
Storing leftovers
Flatten any remaining ice cream to level the surface before returning the pint to the freezer. This will make the next spin easier and reduce unnecessary strain on the machine. Learn more about after-serving habits.
Tips
- Keep the nougat-containing chocolate pieces very small because they become firm when frozen.
- The almonds reinforce the bar's nutty character; chop them finely so they distribute evenly.
- Serve immediately after mixing for the clearest contrast between the creamy base and the nougat pieces.
Nutrition | 100 g | Pint |
|---|---|---|
| Calories | 229 | 1127 |
| Protein (g) | 3.4 | 16.7 |
| Carbs (g) | 18.9 | 93 |
| Fat (g) | 15.8 | 77.8 |