Honeycomb ice-cream loaves

These ice-cream loaves look very impressive yet are extremely easy to make.

• 2 litres vanilla ice-cream, softened
• 2 x 50g Violet Crumble bars, chopped
• 180g block white chocolate, chopped
• 3/4 cup thickened cream

Energy 2227kJ	Fat saturated 22.00g
Fat Total 33.00g	Carbohydrate sugars 47.00g
Carbohydrate Total 51.00g	Dietary Fibre -
Protein 8.00g	Cholesterol 78.00mg
Sodium 121.61mg

All nutrition values are per serve.

1. Step 1

   Grease eight 3/4 cup-capacity non-stick mini loaf pans. Line base and sides with baking paper, allowing a 2cm overhang around edges.

2. Step 2

   Place ice-cream, Violet Crumbles and half the white chocolate in a bowl. Stir to combine. Spoon into prepared pans, smoothing tops. Cover with plastic wrap. Place in freezer overnight or until firm.

3. Step 3

   Place remaining white chocolate and cream in a heatproof, microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes, stirring every minute with a metal spoon, or until smooth.

4. Step 4

   Use baking paper to remove the ice-cream loaves to plates. Serve with white chocolate sauce.

You could use 3/4 cup-capacity Texas muffin holes instead of the mini loaf pans. Line each hole with plastic wrap (allowing 2cm overhang) before filling with mixture.