Published Sunday, 23 June, 2013 by Carla
place sugar, butter and cream in a saucepan over low heat. Cook, stirring, for 10 minutes or until melted and smooth. Set aside to cool completely.
fold sugar mixture and honeycomb bars through softened ice-cream. Spoon back into tub. You could also spoon into a greased and lined 22cm round springform pan or 7cm-deep, 10cm x 20cm (base) loaf pan. Smooth surface. Cover with plastic wrap to prevent ice crystals forming. Freeze overnight or until firm. Remove ice-cream from the freezer 5 minutes before serving. Serve with chopped honeycomb bar.