This icecream
cake is what legends are made of. I have heard it whispered and raved about,
and finally was able to track down the recipe owner, who
graciously said I was even allowed to share it here (thank you so much
Ashley!!!).
I love it! It's so delicious,
interesting, fun to make and another one of those genius creations that you can
change the ingredients around to suit your own tastes and/or supplies at hand.
Included here is also the recipe for the most delicious Butterscotch Sauce
to pour over top of your icecream cake, but be warned, only a small dribble is
needed as it is rich!
Ice Cream Cake
Ingredients
2L Vanilla Ice cream (softened - just leave it
out for 10 minutes or so while preparing the other ingredients)
1 packet of Tim
Tams, crushed in chunks (plain, or any other biscuit that is chocolate with
chocolate icing)
3 x Crunchie Bars (crushed but not demolished.
just nice chunky pieces)
100grams of
honey roasted mixed nuts, lightly chopped (do not leave whole as when frozen they
can break teeth!).
1 x block of white chocolate, chopped quite
small
Mix them all together and pour into a glad wrap
lined tin (I use a spring form cake tin). Place this into the freezer until
frozen, usually overnight (can prepare it in the morning for dessert that night).
Butterscotch
Sauce ingredients
2 tablespoons Butter
2 tablespoons White Sugar
3 tablespoons Brown Sugar
½ cup of Golden syrup
¾ of a tin of condensed milk
Heat all these ingredients and bubble for about
5 minutes, stirring occasionally.
Then add a few drops of vanilla essence and
125ml of cream.
Leave on the stove top to bubble for a few more
minutes. It ends up being quite a thick, rich looking sauce and very caramel in
colour (this is how you can tell it's cooked).
Pour into a jug and leave to cool and go gooey
before pouring it over the ice cream cake. It can be re-heated if need be.
Mmmmmm! I've made it twice already and I know it won't be the last!
For more delicious recipes visit here.