A rich, creamy slice perfect by itself as a dessert, or with fresh fruit on the side.
IMPORTANT NOTE: You need to start this slice a day before serving. The condensed milk needs to be put in the freezer for a few hours (preferably overnight) and the slice needs to freeze overnight before serving.
Put the can of condensed milk in the freezer for a few hours or overnight. The condensed milk will not freeze but it will thicken.
Line a slice tray (mine is 30cmsx20cmsx3cms deep) with baking paper. The baking paper is not essential, but if it covers the base and comes up over the edges of both sides, it is easy to remove the frozen slice in one block to make cutting easier.
Place biscuits side by side in rows to cover the base of the pan.
Combine condensed milk and cream in a medium bowl and beat with electric beaters until thick (5 - 10 minutes). The mixture is ready when there are firm ripples on the surface.
Crush chocolate honeycomb roughly into small pieces in a plastic bag, add to cream mix and stir lightly to combine.
Pour mixture over biscuits and smooth the surface with a knife.
Freeze overnight before serving. If your freezer makes ice-cream really hard, you may find the slice easier to cut by taking it out of the freezer 15 minutes before serving.
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