Maxin’ Relaxin’ Ice Cream
By not-recognized
Published on 22 July 2021
The Maxin’ Relaxin’ ice cream sandwich is a soft butterscotch gelato wedged between two biscuits. Crunchy pumpkin seeds, brazil nuts and camomile caramel, which are full of antioxidants and relaxant properties, are sprinkled over the top of the butterscotch gelato and Belvita honey and nut biscuits. A decadent twist on the classic ice cream sandwich combo that delivers crunch along with soft yumminess. Perfect for scoffing in the garden during a summer heatwave (or downpour).Time and servings
1 hr 30 minsTotal time
1Servings
1 hr 30 minsPrep time
Ingredients
- 2 camomile tea bags
- 200 g of granulated sugar
- 60 ml of double cream
- 4 tbsp of salted butter
- 80 g of hackney gelato butterscotch gelato
- 1 belvita honey & nut breakfast biscuit
- 9 g of daylesford organic brazil nuts
- 3 g of ocado pumpkin seeds
Method
Step 1
For the caramel, bring 60ml water to a boil and take off the heat, add the camomile tea bags and leave to cool to room temperature, then remove the tea bags and discard.Step 2
In a small saucepan over medium heat, add sugar and cover with the camomile tea from step 1. Bring to a simmer over medium heat, stirring often until sugar is dissolved. Increase the heat to medium-high and cook until deeply golden, without stirring.Step 3
Once the caramel is a deep copper colour, take off the heat and immediately stir in cream and butter. The mixture will bubble up so take care with this step. Leave to cool slightly in the pan, then transfer to a container to cool completely.Step 4
For the ice cream sandwich, place two scoops of ice cream on the biscuit.Step 5
Chop the brazil nuts and sprinkle on the ice cream with the pumpkin seeds.Step 6
Drizzle over the camomile caramel.