Ingredients
- 1 tbsp vanilla extract
- 350 g Carnation Condensed Milk
- 5 tbsp Golden Syrup
- 500 ml double cream, lightly whipped, don’t go mad, needs to be soft
- 2 Crunchies, chopped into small pieces
- 200 g dark chocolate, melted
Instructions
- Mix the peppermint extract with the condensed milk, along with the Golden Syrup.
- Add the cream and gently whisk together.
- Place into a largeish plastic container, so you end up with say 2-3cm deep (this will freeze quicker), then freeze until soft.
- Add the small pieces of chopped Crunchie, plus drizzle over the melted chocolate. It should set pretty much straight away, swirl in and break up.
- Refreeze for a further 45-50 minutes. Re whisk again, so you have soft ice cream.
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Nutrition Facts
Honeycomb Ice Cream
Amount per Serving
Calories
744
% Daily Value*
Fat
46
g
71
%
Saturated Fat
28
g
175
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
13
g
Cholesterol
116
mg
39
%
Sodium
133
mg
6
%
Potassium
304
mg
9
%
Carbohydrates
74
g
25
%
Fiber
4
g
17
%
Sugar
62
g
69
%
Protein
10
g
20
%
Vitamin A
1397
IU
28
%
Vitamin C
1
mg
1
%
Calcium
302
mg
30
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
