Chocolate honeycomb ice-cream sandwiches recipe

This dessert is the perfect combo of biscuit and ice cream – we dare you to stop at just one!

MAKES 9 PREP 20 MINS + CHILLING
COOK 10 MINS

You will need:

200g dark chocolate, chopped

1/3 cup thickened cream, plus extra to thin for drizzle

1L chocolate ice-cream, softened

4 x 50g Crunchie bars

300g pack milk chocolate digestive biscuits

How to make the ice-cream sandwiches:

1 In a small saucepan, stir chocolate and cream on low heat 4-5 minutes until smooth. Set aside for 5 minutes until thickened slightly.

2 In a medium bowl, combine ice-cream and 2 chopped Crunchie bars. Swirl through half melted chocolate mixture. Transfer to a freezer container.

3 Line an oven tray with baking paper and place it in the freezer. Spoon one-third cups of ice-cream onto the non-chocolate side of 1 biscuit. Sandwich with a second biscuit, pressing so the ice-cream reaches the edge. Run a butter knife around the edges.

4 Chop remaining Crunchies and spread on baking paper. Roll edges of ice-cream in Crunchie, place on tray, repeat. Freeze 3 hours.

5 To serve, heat remaining chocolate sauce 3-4 minutes (add cream to thin if needed) and drizzle over sandwiches.

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