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Easy Christmas Ice-Cream Crunch Cake

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Easy ice-cream crunch cake

Photography by Steve Brown

Easy Christmas Ice-Cream Crunch Cake

Ingredients (serves 8)
  • 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


  1. 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.
  2. 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.
  3. 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.


Super Food Ideas - December 2007, Page 42
Recipe by Kim Coverdale

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