Peanut Butter and Honeycomb ice cream

Super Food Ideas

Recipe by Liz Macri

Photography by Rob Palmer

• Ingredients
• Nutrition

• 1 1/2 cups vanilla ice-cream, softened
• 2 x 50g chocolate honeycomb bars, chopped
• 1/4 cup crunchy peanut butter
• 1 1/2 cups chocolate ice-cream

• Method
• Notes

1. Step 1
   Line 4 holes of a 6-hole, 3/4 cup-capacity texas muffin pan with plastic wrap.
2. Step 2
   Place vanilla ice-cream and three-quarters of the honeycomb in a large bowl. Stir to combine. Divide ice-cream mixture between prepared pan holes. Smooth tops. Freeze for 1 hour or until firm.
3. Step 3
   Soften chocolate ice-cream. Place peanut butter in a large bowl. Stir to soften. Add half the chocolate ice-cream. Stir to combine. Add remaining chocolate ice-cream. Stir to combine. Spoon over vanilla ice-cream mixture. Smooth top. Cover and freeze overnight or until firm.
4. Step 4
   Remove ice-creams from pan holes. Discard plastic wrap. Serve ice-creams topped with remaining honeycomb.