Easy Caramilk ice cream cake recipe

7 Method Steps

Step 1

Grease a 22cm (base measurement) springform pan. Line the base and side with baking paper.

Step 2

Process the biscuits and waffle cones in a food processor until finely chopped. Add the butter and process until well combined. Press evenly over the base of the prepared pan. Place in the fridge for 20 minutes or until firm.

Step 3

Meanwhile, remove the ice-cream from the freezer. Set aside to soften for 10 minutes. Add caramilk twirl bars to the softened ice-cream and stir to combine.

Step 4

Spoon ice-cream mixture over the biscuit base and smooth the surface. Cover and place in the freezer for 6 hours or until firm.

Step 5

To make the caramilk sauce, place the cream in a small saucepan and bring to a simmer over medium-high heat. Place the chocolate in a heatproof bowl. Pour over the cream and stand for 2 minutes. Stir until smooth and combined.

Step 6

Transfer ice-cream cake to a serving plate. Use a 13mm star nozzle to pipe the whipped cream over one half of the cake. Decorate with chocolate pieces, malt sticks, Twirl Bites, fudge bites and extra crumbled twirl bars.

Step 7

Drizzle the cake with caramilk sauce to serve.