Honeycomb ice cream

Honeycomb ice cream recipe

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Add chunks of chocolate-coated honeycomb and salted caramel fudge to vanilla ice cream to make this delightfully indulgent dessert. See method

  • Serves 8
  • 15 mins (plus freezing)
  • 317 calories / serving

Ingredients

  • 3 x 40g chocolate-coated honeycomb bars (eg, Crunchie bars)
  • 2 x 500ml tubs Madagascan vanilla ice cream
  • 58g caramel flavour fudge with sea salt, cut into small pieces

Each serving contains

  • Energy

    1325kj
    317kcal
    16%
  • Fat

    19g 27%
  • Saturates

    11g 57%
  • Sugars

    32g 35%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 33.2g Protein 4.5g Fibre 0.2g

Method

  1. Put the chocolate-coated honeycomb bars in a food bag and crush into chunks with a rolling pin. Put a large mixing bowl in the freezer to chill.
  2. Remove the ice cream from the freezer and leave for 15 minutes to soften slightly. Transfer to the chilled bowl and stir until smooth. Add the crushed honeycomb and fudge pieces, and stir. Transfer to a 1.2 litre, lidded, freezer-proof container and level the surface with the back of a spoon.
  3. Freeze for at least 3 hours. Scoop into balls to serve.

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