Vanilla ice cream with walnut brittle and orange juice

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Allow ice to thaw. In the meantime, roughly chop the walnuts. Heat the sugar in a coated pan until the sugar has dissolved and turned brownish. Add the nuts, stir and spread on baking paper. Let the brittle cool down for 10 minutes.

2. 2

   Peel off baking parchment and put some brittle aside for decoration. Chop the rest of the brittle roughly. Rinse 4 freezer-compatible moulds (each containing 150 ml) in cold water. Stir orange juice and vanilla ice cream until smooth. Fold the brittle under the ice cream, fill into the moulds and place in the freezer for at least 4 hours. Peel oranges so that the white skin is completely removed. Cut oranges into slices. Wash the carambola, dab dry and cut into slices. Cut the pomegranate in half and scrape out the seeds with a spoon. Hold the ice cream cups briefly in hot water and turn them over onto plates.

3. 3

   Cut oranges into slices. Wash the carambola, dab dry and cut into slices. Cut the pomegranate in half and scrape out the seeds with a spoon. Hold the ice cream cups briefly in hot water and turn them over onto plates. Decorate with fruits and remaining brittle. Sprinkle each with 1 teaspoon of honey and sprinkle with coconut cubes. Sprinkle with cinnamon

4. 4

   waiting time approx. 3 1/2 hours

Nutrition Facts

KCAL
420 kcal

CARBS
54 g

FATS
18 g

PROTEINS
6 g