Name: Hokey pokey ice-cream
Cook time: 5 min
Total time: 5 min
Yield: 6
Ingredients: Hokey-pokey ice-cream; 0.5 litre vanilla ice-cream, slightly softened; 1/3 cup caramel sauce; 2 violet crumbles or crunchie bars, chopped

Ingredients

Hokey-pokey ice-cream

0.5 litre vanilla ice-cream, slightly softened

1/3 cup caramel sauce

2 violet crumbles or crunchie bars, chopped

Method

Hokey-pokey ice-cream

1.Combine ice-cream, caramel topping and three-quarters of the Violet Crumble. Mix well.

2.Spoon into a metal cake pan. Cover and freeze overnight until firm.

3.Serve scoops of ice-cream topped with the remaining Violet Crumble.

Don’t over-soften the ice-cream, or it will lose its volume. You can stir other chocolate bars of your choice through the ice-cream.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Hokey-pokey ice-cream

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