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Honey Swirled Ice cream with Candied Almonds

Serves: 2


Mortar & pestle or food processor
Wooden spoon
Cold cutting board (keep in freezer for approx 30mins before use)
Bench scrapers or spatulas

4 large scoops Fior di latte Gelato 
1 cup of almonds
1/2 cup granulated sugar
20 ml water
1 small pinch of salt
Drizzle of Honey


Crush almonds into large pieces in a mortar & pestle or pulse in a food processor.
Place almonds in a cool pan and bring up to medium heat. Toss continuously for about 5-10 minutes until fully toasted.
Add sugar, water and salt then bring to a high heat. Once water has almost evaporated stir vigorously using a wooden spoon.
A snowy sugary crust will form over the almonds. Take off the heat and place in a bowl to cool down.
Once cooled, roughly chop almonds.


On a cold cutting board, place your scoops of gelato and use bench scrapers or spatulas to ‘chop up’ ice cream a little.
Drizzle honey and the chopped candied almonds into the middle and mix in evenly (Cold Rock style!)
Spoon onto your freshly baked Poached Peach Danish.

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