Tribute To Dark Chocolate Toblerone – Make A Homemade Ice Cream Version

Pay tribute to the discontinued Dark Chocolate Toblerone with our indulgent homemade ice cream — rich, nutty, chocolatey, and packed with chewy nougat.

Like many chocolate lovers, I was genuinely saddened to read that Toblerone have made the decision to discontinue their Dark Chocolate version — a bar that’s been on shelves for nearly 60 years!

It feels bizarre that something so iconic, rich in both flavour and history, could quietly disappear due to “changing tastes” (as per the reports from Mondelēz).

Source: Dark chocolate Toblerone to be discontinued in UK due to ‘changing tastes’.

Whether you’ve been a long-time fan of its deep cocoa notes and chewy nougat bits, or only recently discovered it as the grown-up cousin of the original, the news has hit hard for many.

But fear not — this article is your delicious solution.

We’ve taken inspiration from this beloved bar and transformed it into something equally decadent: a homemade dark chocolate and nougat ice cream that celebrates all the best bits of Toblerone, in frozen form.

In This Article, We’ll Share:

✔️ A little history behind the Toblerone brand and the legacy of the dark chocolate version
✔️ How to recreate that distinctive almond-honey nougat from scratch
✔️ A full recipe for our Dark Chocolate Toblerone-Inspired Ice Cream, featuring chopped nougat and toasted almonds
✔️ Optional extras – like coating your scoops in chocolate for a true tribute
✔️ Adaptations for dairy-free diets and tips for storing nougat in ice cream
✔️ Bonus – perfect pairings and ways to use up your leftover nougat (if that’s ever a thing!)

If you’d like to head straight to our recipe and step-by-step guide, please use the following link, or read along to find out more.

A Quick History of Toblerone (And Why This Loss Hits So Hard)

Toblerone is one of Switzerland’s most recognisable chocolate exports — famous for its distinctive triangular shape, creamy texture, and signature almond-honey nougat chunks. Invented in 1908 by Theodor Tobler and Emil Baumann, its name is said to be a blend of Tobler and torrone (Italian for nougat).

The dark chocolate version was first launched in 1969, boasting a more intense cocoa hit (50% cocoa solids) — and quickly earned itself a loyal following.

It was always the slightly more grown-up, sophisticated sibling of the milk version – just sweet enough, with a satisfying snap and that familiar chew from the nougat.

The Discontinuation – What Happened?

In April 2025, it was confirmed that Toblerone Dark (360g) would no longer be available in UK supermarkets. Mondelēz International cited changing tastes as the reason for this “difficult decision”.

While other variations — including truffle-filled eggs and the original milk bar — are still available, the dark version has officially been pulled from shelves.

Source: Popular chocolate bar discontinued in UK after nearly 60 years on shop shelves.

The online response? A mix of nostalgia, outrage, and — naturally — a rush to stockpile.

But instead of panic-buying, why not recreate the essence of this iconic bar at home? Even better, in an Ice Cream form.

Let’s Talk Nougat – The Heart of Toblerone

Toblerone’s unique texture comes from white nougat, made from whipped egg whites, honey, and almonds. This classic Mediterranean sweet gives the bar its trademark chew and flavour contrast.

If you’ve never made nougat before, don’t worry! It’s easier than you think, and we’ll walk you through it step-by-step.

👉🏽 For a detailed guide, head over to our article – Homemade Nougat Ice Cream – Double Decker Inspired Ice Cream

We’ll also show you how to fold it into a rich chocolate custard base to create a frozen tribute worthy of the original.

Homemade Dark Chocolate Toblerone Ice Cream

So now that we’ve talked about the heart of Toblerone — that golden, chewy nougat — it’s time to bring it all together.

By folding it into a rich, velvety dark chocolate base, you get an ice cream that’s not just indulgent, but a true tribute to the now-lost classic. Deep cocoa notes, nutty crunch, a swirl of honeyed nostalgia… let’s make it.

(Prep Time: 20 mins (plus chilling) | Churn Time: 25–30 mins | Freeze Time: 4–6 hrs)

Ingredients

For the ice cream base:

• 500ml double cream
• 250ml whole milk
• 100g caster sugar
• 4 large egg yolks
• 150g dark chocolate (70% cocoa or higher), chopped
• 2 tbsp runny honey
• 1 tsp vanilla extract
• ½ tsp sea salt

For the mix-ins:

• 100g nougat (see below or use shop-bought), chopped into small cubes
• 50g toasted almonds or hazelnuts, roughly chopped

Method

1. Heat the base: In a medium saucepan, gently heat the milk, cream, honey, and half the sugar until just steaming (not boiling).
2. Whisk the yolks: In a bowl, whisk egg yolks with the remaining sugar until pale and thickened.
3. Temper & thicken: Slowly pour the hot cream mixture into the yolks, whisking constantly. Return the mixture to the pan and stir over low heat until it thickens to coat the back of a spoon.
4. Add chocolate: Remove from heat and stir in the chopped chocolate until melted and glossy. Add vanilla and salt.
5. Chill thoroughly: Strain into a clean bowl, cover, and chill for at least 4 hours or overnight.
6. Churn & fold: Churn the chilled base in your ice cream maker. In the last few minutes, fold in the chopped nougat and toasted nuts.
7. Freeze & enjoy: Transfer to a container and freeze for 4–6 hours. Let soften slightly before scooping.

👉🏽 Note: If you don’t have an ice cream maker, you can still make this recipe;

Simply pour your ice cream mixture into a freezer-safe container and freeze. Every 30 minutes, stir the mixture vigorously with a fork to break up ice crystals, repeating this process for about 3-4 hours or until the ice cream is firm. Please also check out our post – How to Make Homemade Ice Cream: Without an Ice Cream Maker – to learn more.

Make Your Own Honey Almond Nougat

Want to capture that iconic Toblerone chew? Here’s how to make your own honey almond nougat from scratch — it’s simpler than you might think, and the results are sweet, nutty deliciousness! Here’s how;

(Prep Time: 15 mins | Cool Time: 2 hrs)

Ingredients:

• 100g runny honey
• 150g caster sugar
• 2 tbsp water
• 1 egg white
• ½ tsp vanilla
• 75g toasted almonds or pistachios

Method:

1. Heat sugar, water & honey to 140°C
2. Meanwhile, whisk the egg white to soft peaks
3. Pour syrup into egg white while whisking
4. Stir in vanilla & nuts, then spread in a lined tin
5. Let cool, cut into cubes

💡 Storage Tip:
Keep nougat pieces small and let the ice cream soften before serving to avoid too much chew!

Optional – Chocolate-Coated Ice Cream Bars

Want to really channel the Toblerone bar vibe? Try turning your ice cream into coated bars:

• Scoop & freeze into bar moulds
• Coat in dark chocolate melted with 1 tbsp coconut oil
• Add chopped almonds for crunch
• Refreeze until set

Adaptations & Tips

Dairy-Free? No Problem…

✔️ Use full-fat coconut cream and almond milk
✔️ Swap chocolate for a dairy-free dark option
✔️ Use aquafaba-based nougat if avoiding eggs

The Final Scoop – A Tribute Worth Scooping

Toblerone Dark may be gone from shelves, but it doesn’t have to disappear from our lives — or our taste buds.

Our Dark Chocolate Toblerone Ice Cream is a celebration of everything that made the bar special – rich dark chocolate, golden honey nougat, roasted nuts, and that unmistakable flavour combination that brings comfort and a little indulgence.

👉🏽 Will you be giving our tribute ice cream a try? Have you ever made nougat at home before? Let us know in the comments section below. We’d love to hear from you.

Tag us in your creations or drop us a comment — especially if you’re as heartbroken as we are about this classic bar’s retirement.

We hope that you have enjoyed our article – Tribute To Dark Chocolate Toblerone – Make Your Own Homemade Ice Cream Version – and that we have inspired you to give this recipe a go. If you have any questions, please drop us a comment below, and we will be happy to get back to you.

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