Waffle honeycomb ice-cream sandwiches
MAKES 8 PREP AND COOK TIME 30 MINUTES (+ FREEZING TIME) 100g white chocolate, melted 395g can sweetened condensed milk 1½ cups (375ml) cream 2 teaspoons vanilla extract with seeds 100g chocolate-coated honeycomb, chopped 16 Dutch syrup or caramel wafers (stroopwafels – see Test Kitchen tip) chocolate-coated honeycomb, extra, to serve
CHOCOLATE DRIZZLE
½ cup (125ml) cream 150g dark chocolate, chopped finely 1 Place the chocolate in a medium bowl; stir in the condensed milk until combined. 2 Beat cream and vanilla in a bowl with an electric mixer until firm peaks form. Fold into chocolate mixture in 2 batches with a balloon whisk. 3 Transfer mixture to a loaf pan or freezerproof container. Cover; freeze for 1½ hours or until beginning to firm. Stir in chocloate-coated honeycomb. Cover; freeze overnight until firm.
4 CHOCOLATE DRIZZLE
Bring cream almost to the boil in a small saucepan. Add the chocolate, stir until smooth. 5 Sandwich small scoops of ice-cream between two waffles. Serve with Chocolate Drizzle and sprinkle with extra honeycomb, if you like. Ice-cream can be made up to 2weeks ahead. Chocolate suitable to microwave.