Ingredients
Method
1.Using an electric mixer, beat cream in a medium bowl until soft peaks form. Add sugar, honey, custard and cinnamon; beat until just combined. Pour mixture into a 21 x 10cm (base measurement) loaf pan.
2.Process biscuits to make coarse crumbs. Combine crushed biscuits, coconut and butter in a medium bowl. Scatter crumble mixture over ice-cream. Cover with foil; freeze for 6 hours or overnight until firm.
Make ahead You can make ice-cream up to 3 days ahead; keep, covered, in the freezer. For easy scooping, remove ice-cream from freezer 10 minutes before you’re ready to serve.
Note