Description
Choc-Honeycomb Ice Cream Cake
Ingredients:
For the crust:
– 1 1/2 cups chocolate sandwich cookies, crushed
– 1/4 cup granulated sugar
– 1/4 cup melted unsalted butter
For the ice cream:
– 2 quarts chocolate ice cream, softened
– 1 cup honeycomb toffee, crushed
– 1 cup heavy cream
– 1 tsp vanilla extract
For the ganache:
– 1 cup semisweet chocolate chips
– 1/2 cup heavy cream
Assembly and decoration:
– Whipped cream, chocolate shavings, honeycomb toffee pieces
Instructions:
1. Prepare crust; press into 9-inch springform pan.
2. Freeze 10 minutes.
3. Spread ice cream; freeze until firm.
4. Mix honeycomb and heavy cream; fold into ice cream.
5. Drizzle ganache over ice cream.
6. Freeze until set.
7. Top with whipped cream, chocolate shavings, and honeycomb.
Tips:
– Use store-bought ice cream and honeycomb.
– Substitute with caramel or butterscotch.
– Add nuts or sprinkles.
Enjoy
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