Picnic waffle ice-cream cake

Method

• 1
  Toast the waffles in a toaster. Place flat onto a chopping board to cool.
• 2
  Line a 6cm-deep, 10 x 20cm loaf pan with baking paper, allowing the two long sides to overhang. Line the base and sides of the pan with waffles, trimming to fit.
• 3
  Coarsely chop 2 chocolate bars. Remove the cardboard from 1 ice-cream tub. Cut the ice-cream into 3 slices from top to bottom. Place into the lined pan. Use the back of a spoon to smooth the surface. Sprinkle with half the chopped chocolate. Repeat with the remaining ice-cream and chopped chocolate, finishing with a layer of ice-cream. Top with the remaining waffles, pressing down firmly. Cover with overhanging paper. Freeze for 6 hours or overnight.
• 4
  Stir sugar and water in a saucepan over low heat, brushing down the side of the pan with a wet pastry brush, until sugar dissolves. Increase heat to high. Bring to the boil. Cook, without stirring, for 5 minutes or until deep golden. Remove from the heat and stir in 1⁄2 cup cream (be careful, it may spit). Pour into a heatproof jug and set aside to cool and thicken.
• 5
  Whisk the remaining 1/2 cup cream in a bowl until stiff peaks form. Thickly slice the remaining chocolate bars. Unmould the cake onto a serving board. Top with whipped cream and sliced chocolate. Drizzle with caramel sauce.