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Cuisine Magazine Recipes

Peanut butter and honeycomb ice-cream

Posted on : 16-03-2016

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Ingredients 

 1 1/2 cups vanilla ice-cream, softened
2 x 50g chocolate honeycomb bars, chopped
1/4 cup crunchy peanut butter
1 1/2 cups chocolate ice-cream

Method 

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.

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