Vanilla vegan ice cream with chunks of fresh strawberry and homemade chocolate covered honeycomb.
- 1 tub vegan vanilla ice cream (I used So Delicious Coconut) / 500 mL
- 1/2 cup chopped fresh strawberries
- 1/2 cup homemade sponge toffee “honeycomb”
- Remove ice cream from freezer for 5 minutes to soften slightly.
- In a stand mixer or by hand, mix all ingredients until incorporated.
- Put back into ice cream tub or container and store in freezer to let firm up.