Ice Cream Crunch Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 250
    g macadamia nut cookies (no choc chips)
  • 2
    liters vanilla ice cream, softened
  • 90
    g white chocolate, chopped
  • 12
    cup unsalted macadamia nuts, chopped
  • 14
    cup shredded coconut
  • 13
    cup chopped strawberry red licorice
  • 13
    cup chopped apple licorice (I always use Darrell Lea brand)
  • icing sugar, for dusting
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DIRECTIONS

  • Grease a 7cm deep, 9cm x 25.5cm (base) loaf pan, Line base and sides with greaseproof paper, allowing a 5cm overhang at both ends.
  • Break cookies into small pieces. Combine ice cream, cookies, chocolate, nuts, coconut and licorice in a bowl.
  • Spoon into prepared pan. Level top with a spatula, making sure to pack it down well, to avoid air pockets forming.
  • Cover and freeze overnight, or until firm.
  • To serve: Stand at room temperature for 5 minutes to soften slightly before turning on to a plate. Top with raspberries, sprinkle with icing sugar. Cut into slices with a hot knife.
  • Enjoy.
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