Walnut and Spring-Blossom-Honey ice cream

Walnut and Spring-Blossom-Honey ice cream


  • 3 egg whites 
  • 120ml agave nectar 
  • 100g Organic Spring Blossom Honey 
  • 800g Greek yogurt (or plain plant based yoghurt) 
  • 200g fresh walnuts, gently roasted then roughly chopped 

Put the egg whites and caster sugar in a metal bowl and place it over a saucepan of just-simmering water, making sure the bowl isn’t in contact with the water. 

Whisk constantly over a medium-to-high heat, until steaming hot but not quite boiling. Transfer to another bowl and whisk for 10 to 15 minutes, until a stiff meringue forms. When completely cool, add the honey and yogurt, and combine well. Fold in the nuts, then transfer to an ice-cream machine and churn until frozen.  



If you make this recipe, be sure to take a photo and hashtag it #HexapiHoney. We'd love to see what you create!


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