with Toasted Almond and Coconut

Zesty and delightful, Orange, Mandarin and Lime Gippsland Dairy ice cream is paired with crunchy toasted almonds and coconut to craft a citrus lover’s dream.

Orange, Mandarin & Lime Gippsland Dairy Ice Cream Base


  • 2 egg yolks
  • 200ml thick cream
  • 20g liquid glucose
  • 1 x Gippsland Dairy Orange, Mandarin & Lime Twist Yogurt 720g


Crack 2 egg yolks into a stainless-steel bowl and set aside.

In a double bottom saucepan bring the cream to boiling point, then add the glucose, stirring until the glucose has dissolved.

Pour the hot cream over the eggs, and whisk until the mixture is smooth.

Add the Gippsland Dairy yogurt to the mixture and whisk until silky smooth in texture. Rest in the fridge until the mixture is cold (12 hours recommended for better texture of the final product).

When the mixture has cooled down, add into the Cuisinart ice cream maker and press “ON”. One batch will take 15 to 20 minutes.

Almond, Coconut & Lime Crunch


  • 90g slivered almonds
  • 35g shredded coconut
  • Zest of one lime


In a medium heat oven (170 C, fan forced) toast the almonds and shredded coconut until golden brown. Set aside until cooled.

Mix the lime zest with the toasted almonds and coconut.

Serve with Orange, Mandarin and Lime Gippsland Dairy ice cream.