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Honey & Chocolate ice cream (Created by Stephan Grijspeerd - 'De Zoete Zonde' in Belgium)

Ingredients Preparation
150g Callebaut caramel Callets
100g rice pops
Melt the chocolate and mix with the rice pops. Leave to harden in the freezer. Break the pops again into grains
125g Callebaut honey Callets
1L ice cream composition
Melt the honey Callets and mix in the ice cream composition. Churn and fill 1/3 of the tray with the ice cream. Sprinkle the caramel chocolate rice pops on top. Fill further with 1/3 of ice cream and repeat until the tray is filled

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