6:30

To Prep

4

INGREDIENTS

EASY

DIFFICULTY

8

MAKES

5

AVG RATING

(1 Member)

Honeycomb ice-cream loaves

Ingredients
    • Method
    • Notes
    1. Step 1

      Grease eight 3/4 cup-capacity non-stick mini loaf pans. Line base and sides with baking paper, allowing a 2cm overhang around edges.

    2. Step 2

      Place ice-cream, Violet Crumbles and half the white chocolate in a bowl. Stir to combine. Spoon into prepared pans, smoothing tops. Cover with plastic wrap. Place in freezer overnight or until firm.

    3. Step 3

      Place remaining white chocolate and cream in a heatproof, microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes, stirring every minute with a metal spoon, or until smooth.

    4. Step 4

      Use baking paper to remove the ice-cream loaves to plates. Serve with white chocolate sauce.

    You could use 3/4 cup-capacity Texas muffin holes instead of the mini loaf pans. Line each hole with plastic wrap (allowing 2cm overhang) before filling with mixture.

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