Toblerone Ice Cream

Toberlone Ice Cream

Swiss National Day was on August first last week so I’m late with this post. I didn’t plan on making anything but Alex came up with the idea of Toblerone ice cream and asked I make it special. I just couldn’t say no!

Toberlone Ice Cream

There’s nothing more Swiss than a Toblerone (except the brand belongs to Kraft now). I modeled my ice cream after the bar in the yellow box. Milk chocolate with almonds, honey and nougat.

Toberlone Ice Cream

I made a honey ice cream base, a homemade almond nougat and added chopped milk chocolate. I made the custard mixture and the nougat one evening and let it chill in the fridge and put it through the ice cream maker the next day.

Toberlone Ice Cream

I really enjoyed making the nougat. It was so hot in my kitchen it kept melting! I chopped it into really small pieces and stuck them in the fridge until it was time to add them to the ice cream maker. They kept melting into a single blob.

Toblerone Ice Cream

Yield: 1 quart

Toblerone Ice Cream


Honey Ice Cream

4 egg yolks

2/3 cup honey

1 1/2 cups half and half (I used a single soy cream)

1 1/2 cups whole milk (I used almond milk)

a pinch of salt

Almond Honey Nougat (I made half of this recipe and kept it fairly thin for the ice cream chunks instead of the traditional cubes)

2 cup almonds, chopped

2 cups sugar

1 cup corn syrup

1/4 tsp salt

1/4 cup water

2 egg whites, room temperature

2 tsp vanilla extract

1/4 cup unsalted butter, softened

1 tsp almond extract

edible rice paper or parchment paper


  1. Line a 9 x13 pan with edible rice paper (I used an 8x8 pan with parchment paper and lightly greased).
  2. Place sugar, corn syrup, honey and water in a large saucepan over medium heat. Stir until the sugar dissolves. Insert a candy thermometer and cook until the syrup reaches 252 F (don't stir)
  3. While the sugar is heating whip the egg whites to stiff peaks. When the syrup reaches 252 with the mixer running add 1/4 cup of the syrup and beat on high speed for 5 minutes.
  4. Continue to cook the sugar syrup until it reaches 315 F. Remove from the heat and pour into the egg white mixture (be careful) slowly. Beat for 5 minutes.
  5. Add in the extracts, butter and salt. Beat for an additional 5 minutes. Stir in the nuts by hand.
  6. Pour into the prepared pan and smooth with a knife sprayed with cooking spray. Place another piece of rice paper or greased parchment paper on top. When ready cut the nougat into squares. I put mine in the fridge overnight and then cut into small cubes for the ice cream.
  7. Make the ice cream base. In a medium saucepan bring the cream and milk to a simmer, not a boil. While the milk heats up whisk together the yolks, honey and salt.
  8. Slowly add the cream to the egg mixture one ladle at a time, while whisking. Add the mixture back to the saucepan and stir over a low heat with a wooden spoon (don't let it boil). The custard is thick enough when it coats the back of the spoon.
  9. Cool completely in the fridge before putting in the ice cream maker.
  10. Once chilled pour the mixture into your ice cream maker (I did mine in 2 batches). Towards the end add in the chunks of nougat and the chocolate.
  11. Freeze until firm.

adapted from Pink Bites and About


I didn’t make any specific treats for the Olympics but I did attend the woman’s GB v Brazil football match at Wembley last week and had an amazing time. We also stopped by The House of Switzerland on the weekend which showcases Switzerland and it has to offer during the Olympics. Several other countries also have similar set ups across London.

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