Desserts & Baking

Spicy asian ice cream

15 minutes
10 minutes

Thanks for your rating!

You must be logged in to rate a recipe. Login


  • 100-200 g white chocolate, melted
  • 4 banana leaves (optional)
  • Mint leaves, to scatter
  • Caster sugar, to dust
  • 2 x 175 ml frozen fruit-flavoured yoghurts (try guava)
  • 2 t dried chilli flakes
  • 8 stalks lemongrass, trimmed

Spread the melted chocolate onto a greased baking sheet. Leave to set slightly.
Using a sharp knife, scrape shavings of chocolate. Pile the shavings onto the banana leaves, if using, or plates, and chill.
Dip wet mint leaves in the caster sugar, then chill.
Unmould or scoop the yoghurt onto the chocolate shavings, then sprinkle with chilli flakes and mint leaves.
Place a pair of lemongrass stalks on the side to use as chopsticks!

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

View all recipes


Load more