The Mondel?z International product features a chocolate and
honey ice cream base coated in milk...
Not exact matches
While the
ice cream base is chilling, toss the strawberries with the Grand Marnier (you may want to omit because
ice cream if you don't like soft
ice cream) and 3 TBSP
honey; set aside.
Ice cream base is just a rich custard — use half and half or full
cream and egg yolks and some great tahitian vanilla extract and some stevia (maybe a bit of
honey) for sweetening.
Mr. Morgenstern suggests that home cooks substitute agave syrup or
honey for some of the regular sugar in their nondairy
ice cream bases.
You can experiment adding some raw
honey (or sweeten the
ice cream with xylitol or stevia), coconut
cream, lemon juice, plant -
based milk, a little bit of carob powder, ground cashew or other nuts to improve the flavour.