We like to make this very quick and easy dessert several hours ahead, so that some of the honeycomb chunks have time to dissolve and become a delicious ‘honeycomb syrup’. Use whatever ratio of honeycomb to ice cream that you like - we use about 160g of honeycomb to two litres of ice cream.
Ingredients
Vanilla ice cream (we use store-bought)
Chocolate-coated honeycomb bars (we use Cadbury Crunchies)
Method
While still in their sealed packets, crush the Crunchies by hitting them lightly with the smooth side of a meat mallet, or something similar. Pour the crushed Crunchies over slightly softened ice cream, quickly stir to combine, and then refreeze the mixture in a covered container. When frozen to your liking, scoop and serve. © www.exclusivelyfood.com.au
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