Hokey Pokey Ice-cream

Ice-Cream....ice-cream...my favorite...#homemade #yummyyyyyyyyy 

Ingredients

·   1/4 cup firmly packed brown sugar
·   30g butter, chopped
·   1/4 cup thickened cream
·   2 x 50g chocolate-coated honeycomb bars, chopped
·   2 litres vanilla ice-cream chopped chocolate-coated honeycomb bar, to serve

Method

Step 1
place sugar, butter and cream in a saucepan over low heat. Cook, stirring, for 10 minutes or until melted and smooth. Set aside to cool completely.

Step 2
fold sugar mixture and honeycomb bars through softened ice-cream. Spoon back into tub. You could also spoon into a greased and lined 22cm round springform pan or 7cm-deep, 10cm x 20cm (base) loaf pan. Smooth surface. Cover with plastic wrap to prevent ice crystals forming. Freeze overnight or until firm. Remove ice-cream from the freezer 5 minutes before serving. Serve with chopped honeycomb bar.