1. Place the ice-cream in the fridge to soften for approx 60 minutes. 2. Place bullseyes in a snap-lock bag & pound with a rolling pin to roughly crush. 3. Transfer the ice-cream to a large bowl & quickly mix in two-thirds of the bulleyes. 4. Return the ice-cream to the container, cover & freeze for 4-6 hours or until firm. 5. Serve sprinkled with remaining bullseyes. ---------------------------------------------------------------------------
Nutrition
Ingredients
