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Scottish honey & shortbread ice cream bars

Method

  • Line a large biscuit tray with foil, leaving some overhanging.
  • Combine the shortbread crumbs with the melted butter and layer half of the mixture into the tray.
  • Evenly spread the ice cream over the top and freeze for about 15 mins until firm.
  • When ready, spread the honey on top of the ice cream. Break up the remaining shortbread crumbs with your fingers and evenly spread over the honey. Then freeze for about 3 hours. 
  • Cut into bars to serve.

Ingredients

  • 450 gm shortbread biscuits, crushed
  • 100 gm unsalted butter, melted
  • about 1.25 litres good quality vanilla ice cream, slightly softened 
  • honey

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm