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Honey-macadamia crunch ice-cream

  • 6:15 Prep
  • Makes 2L


  • 2 litres vanilla ice-cream
  • 2 tablespoons honey
  • 110g packet macadamia nuts, toasted, chopped
  • 2 x 50g Violet Crumble chocolate bars, chopped
  • 24 milk chocolate wheaten biscuits


  • 1
    Place ice-cream in a large bowl, reserving ice-cream tub. Set aside for 10 minutes to soften (ice-cream should not be melted).
  • 2
    Stir in honey until combined. Stir in macadamias and Violet Crumble. Return mixture to tub. Cover surface with plastic wrap, then lid. Freeze for 6 hours or until firm.
  • 3
    Place 1/2 the biscuits, plain-side up, on a board. Place 1 scoop of ice-cream onto each biscuit. Sandwich with remaining biscuits, chocolate-side up. Serve immediately or freeze for up to 1 month.

Source: taste.com.au


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