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Easy to make, creamy and delicious honeycomb ice cream. Perfect treat on a hot summer’s day.
Add cashew nuts, dates and boiling water into a medium bowl.
Soak for 20 minutes and drain.
Add condensed milk, whipping cream, honey, banana and vanilla into the ThermoResist Glass Blender.
Transfer the drained cashew nuts and dates into the ThermoResist Glass Blender.
Assemble the ThermoResist Glass Blender attachment to the machine.
Attach the lid and ensure it is securely closed.
Blend for 20-30 seconds until smooth.
Transfer the mixture into a large sealable plastic container.
Add honeycomb into the container.
Stir to combine.
Fit the lid to the container.
Place in a freezer for approx. 4 hours until frozen.
Stir occasionally during the first few hours.
Serve
Easy to make, creamy and delicious honeycomb ice cream. Perfect treat on a hot summer’s day.
Add cashew nuts, dates and boiling water into a medium bowl.
Soak for 20 minutes and drain.
Add condensed milk, whipping cream, honey, banana and vanilla into the ThermoResist Glass Blender.
Transfer the drained cashew nuts and dates into the ThermoResist Glass Blender.
Assemble the ThermoResist Glass Blender attachment to the machine.
Attach the lid and ensure it is securely closed.
Blend for 20-30 seconds until smooth.
Transfer the mixture into a large sealable plastic container.
Add honeycomb into the container.
Stir to combine.
Fit the lid to the container.
Place in a freezer for approx. 4 hours until frozen.
Stir occasionally during the first few hours.
Serve