Mocha and honey bombe



Ingredients 4
Servings 6
Time

Ingredients

  • 1
    Litres
    vanilla ice cream
  • 100
    g
    caramelised nuts
  • 125
    ml
    honey
  • 65
    ml
    strong Nescafé coffee
 

Method

 
Divide vanilla ice cream in half and place in two bowls.
Fold in nuts and half of the honey û in one bowl.
In the other bowl, mix in coffee.
Line a cake mould with cling wrap and layer the two ice creams.
Place in the freezer until frozen.

To serve:
Invert tin over a plate. Peel off the cling wrap and drizzle with honey.

 

Read more on: dairy
 

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