What better way to celebrate spring than with a big bowl of ice cream! This creamy tropical ice cream bowl with macadamia and sesame seed brittle is seriously delicious.
I have partnered with the lovely folk at Tip Top to come up with this fun dessert bowl. I am crazy about ice cream and love that Tip Top is NZ made and only uses natural flavours and colouring.
TROPICAL ICE CREAM BOWL WITH MACADAMIA & SESAME BRITTLE
12 scoops of Tip Top Passionfruit Ripple Ice Cream
2 mangos, sliced
2 bananas, sliced
Flesh of 2 passionfruit
1/3 cup shredded coconut, toasted
Lime wedges to serve
Macadamia & Sesame Brittle
1/2 cup caster sugar
1/3 cup liquid glucose
1/4 cup water
1/2 cup macadamia nuts
1/4 cup sesame seeds
1/4 cup peanuts
1 teaspoon butter
1/4 teaspoon baking soda
Pinch of salt
Line a tray with baking paper.
Place the sugar, glucose and water in a small pot. Without stirring, cook over a low heat until sugar has melted.
Increase to a medium/high heat and bring to the boil. Once the temperature has reach 125ºC on the sugar thermometer, add the nuts and sesame seeds and stir until just combined. Continue cooking until the temperature reaches 150ºC or until golden brown. Occasionally stir the caramel to stop the nuts from burning on the base. Add the butter, baking soda and salt and quickly stir to combine. Pour brittle onto the lined baking sheet and smear out evenly. Leave to cool completely before breaking up into chunks.
Place 3 scoops of Tip Top Passionfruit Ripple Ice Cream into 4 bowls. Arrange mango, banana and passionfruit pulp around the ice cream and top with chunks of brittle and toasted coconut. Finish with wedges of fresh lime.