Orange, Ginger, Chocolate & Praline Ice Cream

A sumptuous flavoursome ice cream

Serves: 8


For the Praline

  • 80g Pecan Nuts or Flaked Almonds
  • 80g Granulated Sugar

For the Ice cream

  • 450g Greek yoghurt
  • 284g Jar Oramge and Ginger High fruit Content Spread
  • 50g Luxury Dark Chocolate, chopped into small chunks
  • 300ml Double Cream


  1. Preheat the oven to Gas Mark 4, 160C. Lightly oil a baking tray
  2. Toast the nuts in the oven for 6 - 8 mins until browned then transfer to the oiled baking tray
  3. Heat the sugar in a heavy based saucepan over a low to medium heat until it melts. Watch it carefully and shake the pan occasionally.
  4. Once it starts to brown, remove from the heat and swirl around until it turns golden
  5. Pour over the nuts and leave to cool
  6. Once cold, blitz in a blender to a coarse powder, then place in a bowl. Beat in the yoghurt, fruit spread, chocolate pieces and praline
  7. Freeze in a shallow container for about 2 hours or until the mixture is starting to set around the edge
  8. Lightly whip the cream until it just holds its shape
  9. Whisk the semi frozen mixture until smooth and then carefully beat in the cream
  10. Return to the freezer and leave until firm
  11. Leave at room temperature for 10 mins before serving