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Ingredients

100g blanched almonds, toasted
1 cup caster sugar
2 litres vanilla ice-cream
2 x 100g Toblerone bars, roughly chopped

Method

Step 1 Line a baking tray with baking paper. Spread almonds over baking paper.
Step 2 Place sugar into a small non-stick frying pan over low heat. Cook, tilting frying pan back and forth occasionally, until sugar dissolves and turns a rich caramel colour. Pour toffee over almonds. Allow to set.
Step 3 When completely cooled and set, break into pieces. Place pieces into the bowl of a food processor. Process until finely chopped to form praline.
Step 4 Remove ice-cream from freezer. Spoon into a large bowl and allow to soften slightly. Do not melt. Using a large metal spoon, fold Toblerone and three-quarters of praline through ice-cream. Return to original container. Re-freeze. Serve scoops of ice-cream sprinkled with remaining praline.

Toblerone ice cream

How to make Toblerone ice cream

Ingredients

Method