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Honey-macadamia crunch ice-cream
Honey-macadamia crunch ice-cream
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Prep Time:
375 minutes
Cook Time:
Total Time:
375 minutes
Elevate ice-cream sandwiches with store-bought ice cream and chocolate biscuits.
Ingredients:
  • 2 litres vanilla ice-cream
  • 57.20 gm honey
  • 110g packet macadamia nuts, toasted, chopped
  • 2 x 50g Violet Crumble chocolate bars, chopped
  • 24 milk chocolate wheaten biscuits
Instructions:
  • Allow the ice cream to soften in a large bowl for 10 minutes, keeping the tub aside. It should be soft but not completely melted.
  • Mix the honey until well combined. Add the macadamia nuts and crumbled Violet Crumble. Put the mixture back into the container, cover the surface with plastic wrap, then put on the lid. Freeze for 6 hours or until it's firm.
  • Lay half of the biscuits with the plain side up on a cutting board. Top each with a scoop of ice cream. Cover with the remaining biscuits, chocolate side up. Enjoy right away or freeze for up to 1 month.

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