Easy Christmas Ice-Cream Crunch Cake
Photography by Steve Brown
Easy Christmas Ice-Cream Crunch Cake
- 220g packet Cottage Cookies More-ish Macadamia
- 2 litres vanilla ice-cream, softened
- 90g white chocolate, finely chopped
- 1/3 cup unsalted macadamia nuts, chopped
- 1/4 cup shredded coconut
- 1/3 cup chopped strawberry licorice
- 1/3 cup chopped apple licorice (we used Darrell Lea brand)
- 125g raspberries
- icing sugar, to serve
Method
- Grease a 7cm-deep, 9cm x 25.5cm (base) loaf pan. Line base and sides with baking paper, allowing a 5cm overhang at both long ends.
- Break cookies into small pieces. Combine ice-cream, cookies, chocolate, macadamias, coconut and licorice in a bowl. Spoon into prepared pan. Level top with a spatula (see note). Cover and freeze overnight or until firm.
- Stand at room temperature for 5 minutes to soften slightly before turning out onto a plate. Top with raspberries. Sprinkle with icing sugar. Cut into slices, using a hot knife. Serve.
Notes & tips
- Use a pair of kitchen scissors to chop the licorice.
- You could top the cake with silver cachous or cherries instead of raspberries.
Source
Super Food Ideas - December 2007, Page 42