Banana caramel crunch ice cream
light thickened cream
¾ cup(s), (185ml)
300 g, chopped, frozen
honeycomb chocolate bar
40 g, chopped
butterscotch or caramel topping
- Using electric beaters, beat cream until soft peaks form.
- Process bananas, sugar and juice in a food processor until smooth. Transfer to a large bowl and fold in honeycomb bar, then cream.
- Spread half the banana mixture into an 11cm x 21cm (base measurement) loaf pan. Drizzle with half the topping. Using a skewer, swirl topping into banana mixture to create a marbled effect. Repeat with remaining banana mixture and topping.
- Cover with plastic wrap and freeze overnight or until firm. Serve.