1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Chocolate and honeycomb ice-cream cake with hot fudge sauce

  • 0:15 Prep
  • 0:05 Cook
  • 10 Servings

Ingredients

  • Melted butter, to grease
  • 200g Arnott's Butternut Snap Cookies, coarsely crushed
  • 2L chocolate ice-cream
  • 2L vanilla ice-cream
  • 2 x 50g bars Nestle Violet Crumble, chopped
  • 185ml (3/4 cup) thickened cream
  • 175g dark chocolate, chopped

Method

  • 1
    Grease a 22cm (base measurement) springform pan with melted butter. Line the base and side with non-stick baking paper. Sprinkle the biscuit over the base.
  • 2
    Transfer the chocolate ice-cream to a large bowl. Set aside to soften slightly. Spread ice-cream over the biscuit base. Smooth the surface. Place in the freezer for 2 hours or until firm.
  • 3
    Transfer the vanilla ice-cream to a large bowl. Set aside to soften slightly. Stir in three-quarters of the Violet Crumble until just combined. Spoon over the chocolate ice-cream. Smooth the surface. Place in the freezer for 6 hours or overnight until firm.
  • 4
    Heat the cream in a small saucepan over medium heat until just boiling. Add the chocolate. Set aside for 5 minutes or until the chocolate melts. Stir until smooth. Set aside for 20-30 minutes or until the mixture thickens.
  • 5
    Transfer the cake to a serving platter. Sprinkle with the remaining Violet Crumble and serve with the chocolate sauce.

Source: taste.com.au

LEAVE A REPLY

Please enter your comment!
Please enter your name here