This is one of my favourite recipes. It is a recipe that we only do for special occasions because it is an expensive icecream and also a bit too fatty for Tom to eat regularly.
250g block PHILADELPHIA* Cream Cheese, softened
3/4 cup brown sugar
1 teaspoon vanilla essence
1 cup cream
100g chocolate coated honeycomb bars, chopped
MIX Philly* for four minutes or until soft. Add brown sugar and vanilla essence and mix until well combined.
BEAT cream until thickened. Fold cream and chopped honeycomb bars through Philadelphia mixture.
POUR into a lined or lightly greased loaf tin, ring tin or pudding basin. Freeze overnight.
* Peppermint: To make a delicious Peppermint Ice cream, simply substitute the chocolate coated honeycomb bars for 100g Peppermint Crisp chocolate bars (chopped), and continue the recipe as above.