Honeycomb ice cream recipe

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  • Serves 8
  • 15 mins (plus freezing)
  • 317 calories / serving
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Add chunks of chocolate-coated honeycomb and salted caramel fudge to vanilla ice cream to make this delightfully indulgent dessert. 

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.

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.

Freeze for at least 3 hours. Scoop into balls to serve.

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  • 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
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  • Energy 1324kj 317kcal 16%
  • Fat 18.9g 27%
  • Saturates 11.4g 57%
  • Sugars 31.5g 35%
  • Salt 0.3g 5%

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

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