Butterscotch Ice Cream

Butterscotch Ice Cream
10 Mins
Prep time
10 Mins
Cooking time
Serves 8

What you need

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

How to make it

  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.