NZ Woman's Weekly

Cone ice creams

Cone ice creams

Three great ways to have ice cream at home: with a Brazil nut topping, with a beet tip (my take on the famous Jelly Tip), and dipped in sherbet.

Brazil nut topping

  • 1 cup Brazil nuts
  • ½ cup fruit mix (golden raisins, cranberries, sultanas, currants)
  • 4 tbsp chopped dark chocolate

1 Preheat oven to 160°C.

2 Place Brazil nuts on a baking tray and roast in preheated oven for 10 minutes or until golden. Remove from oven and cool.

3 Using a pestle and mortar, crush Brazil nuts. Alternatively, place in a clean tea towel and smash with a rolling pin.

4 Place crushed nuts in a bowl, add fruit mix and chocolate and combine.

Beet tip

  • 1 ice-cream cone
  • 1 scoop ice cream
  • 1 slice beetroot, blackberry and pomegranate, frozen
  • Crushed Brazil nuts or chocolate hail for sprinkling

1 For each beet tip, first place a scoop of ice cream in a cone. Follow with a slice of beetroot, blackberry or pomegranate, and sprinkle nuts or chocolate hail on top.

Sherbet topping

  • 4 tbsp freeze-dried fruit powder (available at specialty food stores), any flavour
  • 5 tsp baking soda
  • 10 tsp icing sugar, sifted
  • 2½ tsp citric acid

1 Mix all ingredients together (store in an airtight container).

2 Sprinkle sherbet on top of ice cream.

  • Email
  • Print
Latest Issue

Subscribe to the magazine

Simon Gault on why he loves being a dad

In this week's issue of the New Zealand Woman's Weekly Simon Gault opens up about fatherhood.

New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.

Subscribe now

Subscribe to our newsletters

Receive the latest celebrity news, recipes and beauty tips, delivered right to your inbox.

Subscribe