- 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.
- 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.
- 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.
- 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.