Honeycomb ice cream loaves

Honeycomb ice cream loaves

Honeycomb ice cream loaves
Owesome for christmas, try and taste it

Makes 8

Ingredients of Honeycomb ice cream loaves
2 litres vanilla ice-cream, softened
2 x 50g Violet Crumble bars, chopped
180g block white chocolate, chopped
3/4 cup thickened cream

Description of Honeycomb ice cream loaves
Grease eight 3/4 cup-capacity non-stick mini loaf pans. Line base and sides with baking paper, allowing a 2cm overhang around edges.

Place ice-cream, Violet Crumbles and half the white chocolate in a bowl. Stir to combine. Spoon into prepared pans, smoothing tops. Cover with plastic wrap. Place in freezer overnight or until firm.

Place remaining white chocolate and cream in a heatproof, microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes, stirring every minute with a metal spoon, or until smooth.

Use baking paper to remove the ice-cream loaves to plates. Serve with white chocolate sauce.

Notes & tips for Honeycomb ice cream loaves
You could use 3/4 cup-capacity Texas muffin holes instead of the mini loaf pans. Line each hole with plastic wrap (allowing 2cm overhang) before filling with mixture.

Source - taste.com.au