Ice Cream Crunch Cake

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Total Time
15mins
Prep
15 mins
Cook
0 mins

This is always a winner at Christmas time, of course in Aus it's hot at Christmas, so its ideal as a sub for a hot dessert. SO good. Cooking time doesn't include time taken to soften ice cream, or overnight freezing.

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Ingredients

Nutrition
  • 250 g macadamia nut cookies (no choc chips)
  • 2 liters vanilla ice cream, softened
  • 90 g white chocolate, chopped
  • 12 cup unsalted macadamia nuts, chopped
  • 14 cup shredded coconut
  • 13 cup chopped strawberry red licorice
  • 13 cup chopped apple licorice (I always use Darrell Lea brand)
  • 125 g fresh raspberries
  • icing sugar, for dusting

Directions

  1. Grease a 7cm deep, 9cm x 25.5cm (base) loaf pan, Line base and sides with greaseproof paper, allowing a 5cm overhang at both ends.
  2. Break cookies into small pieces. Combine ice cream, cookies, chocolate, nuts, coconut and licorice in a bowl.
  3. Spoon into prepared pan. Level top with a spatula, making sure to pack it down well, to avoid air pockets forming.
  4. Cover and freeze overnight, or until firm.
  5. To serve: Stand at room temperature for 5 minutes to soften slightly before turning on to a plate. Top with raspberries, sprinkle with icing sugar. Cut into slices with a hot knife.
  6. Enjoy.