Ingredients Jump to Instructions ↓

  1. Ingredients (serves 6)

  2. 2 punnets fresh raspberries

  3. 2 1/2 litres good quality vanilla ice cream

  4. 2 x 50g chocolate coated honeycomb bars

  5. Extra raspberries, to serve

Instructions Jump to Ingredients ↑

  1. Line a 20cm cake pan with plastic wrap. Place in the freezer until required.

  2. Spoon half the ice cream into a large bowl and set aside to soften slightly. Return the remaining ice cream to the freezer.

  3. Put the raspberries in a bowl and use a fork to roughly mash. Fold the raspberries through the softened ice cream. Spoon into the lined pan and smooth the surface. Freeze for about 2 hours, until firm.

  4. Break the honeycomb bar into chunks and place into a plastic bag. Use a rolling pin to smash the chunks. Place the remaining ice cream in a bowl and soften slightly. Fold in the honeycomb. Spoon over the raspberry ice cream, and smooth the surface. Freeze for 2 hours, until firm.

  5. Turn out onto a chilled platter. Scatter with extra raspberries to serve.


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