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Honeycomb and raspberry ice cream
0 Likes
Prep Time:
580 minutes
Cook Time:
Total Time:
580 minutes
Delight all ages with this easy ice-cream treat!
Ingredients:
  • 2 litres good-quality vanilla ice cream
  • 300g pkt frozen raspberries, thawed
  • 2 x 50g Violet Crumble chocolate bars, chopped
  • fresh berries, to serve
Instructions:
  • Prepare a 7cm deep, 11cm x 21cm loaf pan by lining it with plastic wrap. Spoon half of the vanilla ice cream into a bowl and let it sit for 30 minutes to soften slightly.
  • Puree semi-frozen raspberries in a food processor until smooth. Gently mix into the ice cream. Transfer mixture into a pan, level the top, and freeze for 3 hours until slightly firm.
  • Allow the ice cream to soften before gently mixing in the Violet Crumble bars and remaining raspberries. Transfer the mixture to the pan and freeze for 6 hours. When ready to serve, top with fresh berries and enjoy sliced or whole.

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