Name: Hokey Pokey Ice-cream
Ingredients: 1/4 cup firmly packed brown sugar; 30g butter, chopped; 1/4 cup thickened cream; 2 x 50g chocolate-coated honeycomb bars, chopped; 2 litres vanilla ice-cream chopped chocolate-coated honeycomb bar, to serve

Ingredients

1/4 cup firmly packed brown sugar

30g butter, chopped

1/4 cup thickened cream

2 x 50g chocolate-coated honeycomb bars, chopped

2 litres vanilla ice-cream chopped chocolate-coated honeycomb bar, to serve

Instructions

Step 1:

Step 1

Step 2:

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.

Step 3:

step 2

Step 4:

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.