The children will love this ‘naughty but nice’ Mānuka honey and Whittaker’s chocolate ice cream. The benefits of the Mānuka outweigh the little touch of chocolate decadence…

Prep 30 mins   :   Serves 8


  • 1 Block Whittaker’s 33% Creamy Milk 250g Block, chopped, plus extra, shaved, to garnish
  • 1 Tin (395g) Highlander Classic Condensed Milk
  • ¼ Cup Manuka Honey
  • 800ml Single Cream


  1. Place chocolate, condensed milk and honey in the top of a double boiler. Stir over a low heat until melted and smooth.
  2. Transfer to a freezer-proof bowl and place in the freezer for 15 minutes.
  3. Pour cream into the bowl of an electric mixer. Whip until just starting to thicken slightly. Beat chocolate mixture briefly with a whisk to loosen. Pour into cream. Beat on medium until just combined. (Be careful not to overbeat as it will curdle.) Pour into ice-cream containers.
  4. Place in freezer overnight or until solid. Every few hours or so use a fork or whisk to churn a little to stop mixture separating. To serve, sprinkle with extra chocolate.

Recipe sourced from Whittakers, New Zealand