Ice Cream with Assorted Coatings
Photography by Manja Wachsmuth.
It would be hard to call this a recipe; it’s more of a line-up of ideas for rolling your favourite ice-cream in. There’s bound to be one to suit every member of the family. I find it easiest to place each ingredient in a plastic bag and roughly crush with a rolling pin. Transfer to a tray or large platter and roll away!
INGREDIENTS
vanilla or your favourite flavoured ice cream
Coating suggestions
chocolate-coated nuts and roasted coffee beans
roasted nuts such as almonds, hazelnuts and macadamias
pistachio nut
flavoured chocolates such as chilli and lime, orange or coffee
sesame and peanut crisps from Asian food stores
Maltesers, Crunchie bar or other honeycomb bars
chocolate brownie, whizzed in a food processor to coarse crumbs
freeze-dried fruit such as strawberries, raspberries, blueberries and mango
METHOD
We have used crushed, freeze-dried strawberries from Fresh As, crushed chocolate-coated nuts and chopped pistachios.
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latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!