Speedy Philly Ice-Cream

• 250g block PHILADELPHIA Light Cream Cheese, softened
• 3/4 cup brown sugar
• 1 teaspoon vanilla essence
• 1 cup cream
• 2 x 50g chocolate coated honeycomb bars, chopped

1. Mix Philly*, brown sugar and vanilla essence until well combined.
2. Beat cream in a separate bowl until thickened.
3. Fold cream and chopped honeycomb bars through Philly* mixture.
4. Pour into a lined loaf tin, ring tin or pudding basin.
5. Freeze overnight.
6. Variations:
7. PEPPERMINT: To make delicious Peppermint Ice Cream, simply substitute the chocolate coated honeycomb bars for 2 x 50g Peppermint Crisp chocolate bars (chopped) and continue the recipe as above.
8. VANILLA: To make a delicious Vanilla Philly Ice Cream, simply omit the chocolate coated honeycomb bars and continue the recipe as above.

block philadelphia, brown sugar, vanilla essence, cream, chocolate

Taken from www.kraftrecipes.com/recipes/speedy-philly-ice-cream-103094.aspx (may not work)