Preparation time is 20minutes
Total time is 20minutes
Serve is for 4 people
Difficulty level: 2 out of 4
4 Ingredients
Number of servings
4
- 100grams mini pink & white marshmallows
- 2tablespoons honey
- 20 leftover christmas candy canes
- 1L vanilla ice-cream, softened
Nutrition per serving
2900kJ
Protein
6.7grams
Sugars
97.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Remove packaging from candy canes. Break 10 canes and place into a food processor. Pulse until roughly chopped.
Step 2 of 3
Place ice-cream into a bowl. Add chopped candy canes and marshmallows, reserving 12 for decorating. Stir until combined then spoon into a 7 cup-capacity loaf tin. Cover and place in the freezer overnight.
Step 3 of 3
Place remaining candy canes into food processor and pulse until finely chopped and transfer to a plate. Brush rim of 4 small parfait glasses with honey or liquid glucose. Dip rim into crushed candy canes to coat. Place scoops of ice-cream into glasses and decorate with reserved marshmallows and remaining crushed candy canes. Serve immediately.
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