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Ice Cream in a Chocolate Shell with Toffee Bark

Serves 1


  • 125g raw sugar
  • 125g caster sugar
  • 1/4 cup chopped walnuts
  • 1 chocolate shell
  • 1 scoop Australian chocolate or coffee ice cream
  • 1 scoop Australian vanilla ice cream
  • orange sauce
  • orange slices, rind removed, for garnish
  • cumquat and leaves, for garnish
Download Recipe (PDF)


  1. Sprinkle the two sugars onto a buttered foil lined tray and turn up the sides to form a border. Grill the sugars for 10 seconds until they melt into a flat toffee sheet. Take care as this will happen quickly. Once melted, remove from the grill and sprinkle with walnuts. Allow to cool and break toffee into irregular pieces. Fill the chocolate shell with chocolate and vanilla ice cream and place on a plate flooded with orange sauce. Garnish with pieces of toffee bark, slices of orange and a cumquat with leaves. Serve.


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