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Easy caramel crunch ice-cream

  • 5:15 Prep
  • Makes 1 litre

Ingredients

  • 1 litre low-fat vanilla caramel swirl ice-cream
  • 125g butternut snap biscuits, chopped
  • 1/2 teaspoon ground cinnamon
  • 80g dry-roasted pecans, chopped
  • waffle cones, to serve

Method

  • 1
    Place ice-cream in a bowl. Set aside for 5 to 10 minutes to soften. Stir in biscuits, cinnamon and pecans. Return ice-cream to container. Freeze for 4 to 5 hours or until just firm.
  • 2
    Serve scoops of ice-cream mixture in waffle cones.

Source: taste.com.au

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