Bush tucker ice cream toppings are more than just an ice cream topping. They are designed for cafes wanting to serve their customers the “Unique Flavours of the Australian Bush” in a variety of ways.

Here are some proven uses.

Simply pour 1 tablespoon of bush tucker ice cream topping over a scoop of plain vanilla ice cream or fold it through softened ice cream and refreeze.

To a cereal plate of toasted muesli add 1 tablespoon of bush tucker ice cream topping (just add more for a stronger flavour).

“Roasted wattleseed, macadamia and lilly pilly & wild ginger are popular”.

  • 2 cups self-raising flour
  • 1 cup sugar
  • 1/2 tsp salt
  • 1 egg
  • 1 cup Bush Tucker ice cream Quandong Topping
  • 1/2 cup milk
  • 1/3 cup vegetable oil

 

  1. Preheat oven to 180*C (160*C fan-forced). In a large bowl, combine flour, sugar and salt.
  2. In a separate bowl or jug, whisk together egg, topping, milk and oil.
  3. Pour wet ingredients into flour mixture and stir until just combined.
  4. Line a 12-hole muffin tray with patty pan papers. Distribute batter evenly between papers. Bake for 22 mins until golden brown.

At room temperature, whip equal volumes of butter (or margarine) and wattleseed topping to a creamy consistency. Pour into a ramekin and set in the fridge.

 

“Try the butter with other Bush Tucker ice cream Toppings”.

 

Great on toasted raisin or banana bread, crumpets, scones or wholemeal toast.

The toppings also blend well with whipped cream, whip thickened cream and add an equal quantity of topping

  • Milk (or coconut milk) – 1 Cup
  • Bush Tucker ice cream Topping – 30ml (about 2 tablespoons)
  • 2 or 3 Ice Cubes

“Blend vigorously in a vitamiser.  For a Frappe replace the ice with a scoop of ice cream”.

French vanilla cheesecake (frozen & thawed or store bought cheese cakes are ok)

Top with a 10ml layer of our chilled lemon myrtle topping.

Use a Lemon Cheesecake for a stronger ‘lemony’ flavour