Butterscotch Ice Cream

• 250g block PHILADELPHIA Cream Cheese, softened
• 3/4 cup brown sugar
• 1 teaspoon vanilla essence
• 1 cup cream
• 100g chocolate-coated honeycomb bars, chopped

1. MIX PHILLY for four minutes or until soft. Add brown sugar and vanilla essence and mix until well combined.
2. BEAT cream until thickened. Fold cream and chopped honeycomb bars through PHILLY mixture.
3. POUR into a lined or lightly greased loaf tin, ring tin or pudding basin. Freeze overnight.

Peppermint variation: To make a delicious peppermint ice cream, simply substitute the chocolate-coated honeycomb bars for 100g Peppermint Crisp chocolate bars (chopped), and continue the recipe as above.