I am sharing a recipe today that I have put on my blog before. It was a while ago that I put this recipe up and I thought it would be good for the recipe swap.
Butterscotch Ice cream.
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.
Variation:
* 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.
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.
Variation:
* 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.
5 comments:
Oh wow - that sounds yumalicious! I don't know if we can get Philly here, but I'll try!!!
Oh my goodness, this sounds too good to be true!!! YUMMY! Cathy
How very yummy! I can't wait to try it! Are honeycomb bars graham crackers?
Therese
Do you have violet crumble bars there? They are chocolate covered bars with honeycomb inside.
wow. sounds very yummy.
Post a Comment