An easy to make deliciously rich and creamy chocolate ice-cream with the flavour of Aussie honey.
Leatherwood Honey and Chocolate Ice Cream
Ingredients
200g CADBURY Dark Chocolate Melts
400g can sweetened condensed milk
1/4 cup Tasmanian leatherwood honey
2 1/2 cups cream
Mixed berries, for serving
Biscotti, for serving
Method
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
