6:20

To Prep

4

INGREDIENTS

EASY

DIFFICULTY

4

SERVINGS

5

AVG RATING

(1 Member)

Peanut butter and honeycomb ice-cream

Ingredients
    • Method
    • Notes
    1. Step 1

      Line 4 holes of a 6-hole, 3/4 cup-capacity texas muffin pan with plastic wrap.

    2. 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.

    3. 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.

    4. 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.

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