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Ice Cream Crunch Cake

By Droopy Drawers, By Lucy Lastic

Added November 15, 2007 | Recipe #265895

Categories: Frozen desserts Dessert South west pacific

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Total Time:

Prep Time:

Cook Time:

15 mins

0 mins

Droopy Drawers, By Lucy Lastic's Note:

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:

Serves: 8

Yield:

Loaf Cake

Units: US | Metric

250 g macadamia nut cookies (no choc chips)
2 liters vanilla ice cream, softened
90 g white chocolate, chopped
1/2 cup unsalted macadamia nuts, chopped
1/4 cup shredded coconut
1/3 cup chopped strawberry red licorice
1/3 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.