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Cocoa nib tonka ice cream

Cocoa nib tonka ice cream


A sweet and milky tonka ice cream with bitter cocoa notes.

Cocoa nib tonka ice cream


600ml milk

165ml single cream

40g Sosa milk powder

20g Sosa dextrose

130g sugar

6g Rubicone stabiliser

40g Casaluker cocoa nibs toasted

10g Casaluker cocoa nibs toasted for topping

1 tonka bean (skin removed and grated)


In a saucepan add the milk, cream, 40g of nibs and the grated tonka bean. Bring to a simmer and take off heat. Cover and let sit for 10 minutes.

Uncover the saucepan and blend with a hand-blender.

Strain mixture making sure to have 765ml of liquid (if low, add a bit of milk).

Add mixture to a saucepan and return to heat. Once at 50ºc add milk powder, dextrose, sugar and stabiliser.

Bring to a slow rolling boil. Take off heat and transfer to a heat-proof container. Let sit for 24hrs in the refrigerator.

Strain the mixture and churn ice cream base to desired consistency.

Cocoa Cone


112g sugar

112g Sucranna light brown sugar

1g salt

100g whole eggs (2 eggs)

120ml milk

56g butter (melted)

96g flour

32g deZaan true dark cocoa powder


Oven Method:

Off-set spatula spoon (for easy spreading)


Cone shape mould (a few to make preparation go smoother and faster)

Cone press machine:

Off-set spatula

Cone shape moulds

Note: Cones can also be moulded free handed for a more artisanal look


Preheat the oven (175ºc) or cone press machine (depending on method).

In a bowl, sift the flour and cocoa powder. Set aside until ready to use.

In a mixing bowl add the sugars, salt and butter. Mix until well combined.

Add egg to wet mixture, mix until combined

Add milk to wet mixture, mix until well incorporated.

Once all the wet ingredients have been well combined, add flour and cocoa powder mixture.

Mix all ingredients together until well combined.

Transfer batter to a piping bag and let rest in the refrigerator while prepping for the cone making.

Once ready take out batter from refrigerator.

Pipe about 2 tablespoons worth on the cone press machine (or silkmat).

Spread batter with off-set spatula and close press (or place in oven if using silkmat).

Let cook for about 2 minutes before checking for readiness.

If cone comes off easily from the press (or silkmat) then it is ready to be moulded (be careful because it will be hot).

Roll over cone mould or roll into a cone shape and let cool.

Store in an air-tight container until ready to use.

Recipe courtesy of deZaan

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