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Clinkers ice-cream cake

  • 6:50 Prep
  • 10 Servings


  • 200g Arnott's Scotch Finger biscuits
  • 4 waffle cones
  • 125g unsalted butter, melted
  • 2L vanilla ice-cream
  • 300g Clinkers, plus extra, to decorate
  • 300ml thickened cream, whipped
  • Chocolate sauce, to drizzle, optional


  • 1
    Grease a 22cm (base measurement) springform pan with butter. Line the base and side with baking paper.
  • 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 base of prepared pan. Place in the fridge for 30 minutes to set.
  • 3
    Meanwhile, remove the ice-cream from the freezer and soften at room temperature for 10 minutes. Process the Clinkers in the cleaned food processor until they resemble fine crumbs. Add the crushed Clinkers to the softened ice-cream and stir to combine.
  • 4
    Spoon ice-cream mixture over biscuit base and smooth the surface. Cover and place in the freezer for 6 hours or until firm.
  • 5
    Using 2 different-sized fluted nozzles, pipe whipped cream onto a crescent-moon section of the cake. Decorate with extra Clinkers, crushing some around the edge of the cake. Drizzle with chocolate sauce.

Source: taste.com.au


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