Foodie Friday: A super hot day calls for ice-cream; Peanut butter and honeycomb flavour for those with a sweet tooth.


  • 1 1/2 cups vanilla ice-cream, softened
  • 2 x 50g chocolate honeycomb bars, chopped
  • 1/4 cup crunchy peanut butter
  • 1 1/2 cups chocolate ice-cream


  1. Line 4 holes of a 6-hole, 3/4 cup-capacity muffin pan with plastic wrap.

  2. Place vanilla ice-cream and three-quarters of the honeycomb in a large bowl. Stir to combine. Divide ice-cream mixture between prepared pan holes. Smooth tops. Freeze for 1 hour or until firm.
  3. Soften chocolate ice-cream. Place peanut butter in a large bowl. Stir to soften. Add half the chocolate ice-cream. Stir to combine. Add remaining chocolate ice-cream. Stir to combine. Spoon over vanilla ice-cream mixture. Smooth top. Cover and freeze overnight or until firm.

  4. Remove ice-creams from pan holes. Discard plastic wrap. Serve ice-creams topped with remaining honeycomb.