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Dessert: Wattle Seed Ice Cream in Sponge Chocolate Frames

Serves 10


  • 4 x 60g eggs
  • 5 egg yolks
  • 300g castor sugar
  • 10ml vanilla essence
  • 10g ground wattle seed (or cinnamon)
  • 750ml Australian Pure Cream, lightly whipped
  • 40 mini sponge fingers
  • 250g melted dark chocolate
  • 500g assorted fresh berries, for serving
  • 300ml berry coulis, for serving
Download Recipe (PDF)


  1. Beat the eggs, egg yolks, sugar and vanilla until very thick. Fold through the wattle seed and cream. Cover well and freeze until firm. Dip each end of the sponge finger biscuit into the melted chocolate. Place 2 biscuits parallel onto baking paper. Top with 2 biscuits to form a square or diamond-shaped frame, and allow to set. Repeat with remaining biscuits and chocolate, drizzling any remaining chocolate over the assembled biscuits.
  2. For each serving
  3. Gently place 1 frame onto serving plate and fill with 2 scoops ice cream. Decorate with 50g fresh berries and 30ml berry coulis.

Tips / Handy Hints

A dramatic ice cream dessert to impress. When making your own ice cream is not possible, substitute one of the many premium gourmet Australian ice creams available for this dish.


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