I know what you're thinking. XO and chili oil on ice cream? Trust me on this one. The cold, sweet cream and the warm, umami-packed XO sauce along with the truffle and fragrant vanilla mix magically together. This is the dessert I serve to people who think they've tried everything.
Method
- 1
Scoop the ice cream into a chilled bowl. Let it sit for 30 seconds so the surface just starts to melt — this helps the XO sauce cling instead of sliding off.
- 2
Give the jar of WAH Truffle a good stir. You want the chunky bits of dried shrimp, garlic, and chilli, not just the oil on top.
- 3
Drizzle the XO sauce over the ice cream in a slow spiral.
- 4
Scatter a pinch of flaky sea salt and nuts if using. Eat immediately.
WAH tip
For the brave: try this with WAH Honey instead of Original. The extra sweetness pushes it even closer to salted-caramel territory.
