Pure indulgence that takes only 5 ingredients and close to no time to make. That’s my kind of dessert. Enough said.
You can make a larger batch and keep it in an airtight container in the freezer for scooping into waffle cones, or use silicone mini cupcake moulds to make single serve ice cream cakes. You can also use a small round cake tin to make a bigger ice cream cake that can be sliced at the table.
Add some sea salt to the butterscotch sauce to make a salted caramel sauce that will add an interesting dimension to the dessert.
Makes 4 mini cakes
Cookies and cream and honeycomb ice cream with butterscotch sauce
- 5 scoops of vanilla ice cream
- 4 Oreo cookies
- 2 treat-size choc-coated honeycomb bars
- 3 tbsp brown sugar
- 4 tbsp thickened cream
- (1/2 tsp sea salt optional)
Place cookies and honeycomb into a medium ziplock bag and crush using a rolling pin or a heavy-based saucepan, until you have some small and some chunky bits.
Scoop ice cream into a bowl and allow to soften slightly. Sprinkle over the cookie and honeycomb crumbs and mix/chop with a spoon to combine.
Spoon mixture into 4 silicone moulds, pressing in to get rid of any air in the bottom of the moulds. Cover with cling wrap and place in the freezer to set.
To make sauce, place sugar and cream in a heat proof jug. Microwave in 3 x 20 second bursts on high, stirring in between each burst. (Add salt and mix to dissolve). The sauce will be extremely hot, so be careful if you’re tempted to lick the spoon afterwards. Allow sauce to cool to just warm.
Serve ice cream cakes on small dessert plates or saucers with a good drizzle of the butterscotch sauce.
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