- Step 1
Line 4 holes of a 6-hole, 3/4 cup-capacity texas muffin pan with plastic wrap.
- Step 2
Place vanilla ice-cream and three-quarters of the honeycomb in a large bowl. Stir to combine. Divide ice-cream mixture between prepared pan holes. Smooth tops. Freeze for 1 hour or until firm.
- Step 3
Soften chocolate ice-cream. Place peanut butter in a large bowl. Stir to soften. Add half the chocolate ice-cream. Stir to combine. Add remaining chocolate ice-cream. Stir to combine. Spoon over vanilla ice-cream mixture. Smooth top. Cover and freeze overnight or until firm.
- Step 4
Remove ice-creams from pan holes. Discard plastic wrap. Serve ice-creams topped with remaining honeycomb.
Variation: You could use 2 x 53g Snickers chocolate bars instead of the chocolate honeycomb bars. You could also use hazelnut spread instead of peanut butter, and 100g chopped Toblerone chocolate bar instead of the honeycomb.