Yes. They’re totally vegan. No. I can’t believe it either.
The key to these is good timing…perfectly executed and this is the finished result. Crunchy truffles with a liquid GOLD centre, Northern Bloc’s Vegan White Chocolate & Honeycomb ice cream, guaranteed to knock your socks off! 🧦
Too slow…and you’ll be faced with a puddle of dairy-free ice cream, (also delicious, serve with plastic-free straw #ecowarrior)🥤
I was sent some INSANE Vegan ice cream from the lovely team at Northern Bloc as part of their Veganuary campaign to create some amazing plant-based desserts with their Ice Creams 🍦
Northern Bloc do some amazing flavours, like Salted Caramel & Almond Swirl or Peanut Chip. If that’s not enough to tempt you, all the ingredients are 100% natural AND the packaging is 100% biodegradable. Keep talking…👀
Naturally I opted for the vegan White Chocolate & Honeycomb, how could I not? I honestly can’t resist anything that contains honeycomb, it’s my most toxic trait (also kind of here for it)🍯
It’s the first vegan white chocolate ice cream available in supermarkets, and Manolo Imperatori (Northern Bloc’s chef & chief creative) has really outdone himself *chef kiss*🧑🍳 It’s a limited edition flavour, with proceeds going to the Theatre Support Fund+, to provide financial support for theatre workers in what’s been a really tough year! 🎭
- 100g Caster sugar
- 2 tbsp Golden Syrup
- 1.5 tsp Bicarbonate of soda
- 1 tub Northern Bloc’s White Chocolate & Honeycomb vegan ice cream
- 400g Vegan Dark Chocolate
- Line a baking sheet with baking parchment and using a Tablespoon (or a melon baller) scoop your ice cream into small balls. Don’t worry too much about the shape – life is too short to worry about 10 perfect balls. Pop them in the freezer for about 6 hours (you could do this in the evening for the next day)
- Next up, Honeycomb. Line another baking sheet or brownie tin with baking parchment and put to one side. Place your sugar and golden syrup in a saucepan and mix together, then pop it on a medium heat. This is important: DO NOT STIR YOUR SUGAR ONCE IT’S ON THE HEAT. Ok? Great. When the sugar is totally melted into the golden syrup, it will form an amber coloured caramel. Once it’s a liquid, it will start to bubble (2-3 minutes). Be patient, you need to make sure all the sugar has dissolved.
- Take your caramel off the heat and add your bicarbonate of soda, giving it a quick stir to make sure it’s all combined. It will start to foam, a bit like a science experiment. At this point, pour the mixture onto the lined baking sheet and leave to set for 1 hour (perhaps a little longer). Once cool, you can break the honeycomb up into shards.
- Ready to coat your ice cream? In a bain marie melt all your vegan dark chocolate. Once it’s melted, take it off the heat and leave to cool for 10-15 minutes.
- Take your ice cream balls out of the freezer and one by one pop them into the cooled melted chocolate. Using a fork, turn them over and take them out, placing them back onto the lined baking sheet. Repeat for all 10 balls.
- When you’ve coated all the ice cream balls, put the tray back in the freezer and leave for at least 2 hours. Make sure you keep the remainder of the melted chocolate.
- Ready to serve? Gently heat up the remainder of your dark chocolate. Take your ice cream truffles out of the freezer, dip shards of honeycomb in your melted chocolate and place them on top of your truffles.