Waffle honeycomb icecream sandwiches

MAKES 8 PREP AND COOK TIME 30 MINUTES (+ FREEZING TIME)

100g NESTLÉ PLAISTOWE white chocolate, melted

395g can NESTLÉ Sweetened Condensed Milk

1 ½ cups (375ml) thickened cream 2 teaspoons vanilla extract with seeds 100g chocolate-coated honeycomb, chopped

16 Dutch syrup or caramel waffles (stroopwafels) chocolate-coated honeycomb, extra, to serve CHOCOLATE DRIZZLE

½ cup (125ml) thickened cream

150g NESTLÉ PLAISTOWE dark chocolate, chopped finely

1 Place chocolate in a medium bowl; stir in 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 1 ½ hours or until beginning to firm. Stir in honeycomb. Cover; freeze overnight until firm. 4 CHOCOLATE DRIZZLE Bring cream almost to the boil in a small saucepan. Add chocolate, stir until smooth.

5 Sandwich small scoops of icecream between two waffles. Serve with Chocolate Drizzle and sprinkle with extra honeycomb, if you like. Ice-cream can be made up to 2 weeks ahead. Chocolate suitable to microwave.