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Fruit and nut ice-cream bar with toffee cream


  • 55g (1/3 cup) hazelnuts, cut in half
  • 25g (1/4 cup) flaked almonds
  • 80g dried peaches, chopped
  • 60g dried whole dessert figs, chopped
  • 55g (1/4 cup) pistachio kernels
  • 1L container Connoisseur Super Premium Classic Vanilla ice-cream

Toffee cream

  • 115g (1/2 cup) caster sugar
  • 1 x 300ml carton thin cream


  • Step 1 - Preheat oven to 180°C. Line an 11 x 21cm (base measurement) loaf pan with 2 layers of plastic wrap, allowing it to overhang.
  • Step 2 - Spread the hazelnuts and almonds over a baking tray and cook in preheated oven for 3-4 minutes or until light golden. Place the hazelnuts in a tea towel and rub to remove the skin. Transfer the hazelnuts and almonds to a medium bowl. Add the peaches, figs and pistachio kernels, and stir until well combined.
  • Step 3 - Sprinkle the fruit and nut mixture over the base of the prepared pan. Spoon the ice-cream over the nut mixture and use the back of a spoon to smooth the surface. Cover with a double layer of plastic wrap and place in freezer for 6 hours or overnight until firm.
  • Step 4 - To make the toffee cream, place the sugar in a medium frying pan over low heat and cook, stirring, for 3 minutes or until it turns golden brown. Remove pan from heat and gradually stir in the cream (the toffee will harden). Place pan over low heat and cook, stirring, for 2-3 minutes or until toffee dissolves and sauce is smooth. Remove from heat and set aside for 5 minutes to cool slightly.
  • Step 5 - Turn ice-cream onto a serving platter. Remove plastic wrap and cut into 2.5cm-thick slices. Serve immediately with the toffee cream.

Recipe Ingredient

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