Toffee & Potato Crisps Vanilla Ice Cream

Proper Crisps are delicate. Perfect for coating ice cream.

4 large scoops French vanilla ice cream
1 large cup Proper Crisps in Marlborough Sea Salt, lightly crushed
1/2 cup long thread coconut, lightly toasted
4 meringue nests, optional
Toffee: 1/2 cup sugar
1/2 cup water

Refreeze the scoops of ice cream. When hard, roll in the crushed crisps and coconut. Freeze, until ready to serve.

To make the toffee, place the sugar and water in a large, microwave-proof glass bowl. Microwave on high for 2 minutes. Stir to dissolve the sugar. Continue microwaving for 3-4 minutes until the liquid is light golden. Remove — the toffee will continue to colour on standing.

Remove the ice cream from the freezer. Place in meringue nests, if using. Drizzle with the toffee. Serve immediately. Serves 4.


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