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Ice Cream Cake


ICECREAM CAKE
Unbelievably simple and easy to make cake will look pretty impressive on the table at dessert time. Filled with bourbon crumb, bits of peanuts and crunchy butterscotch morsels. 
A perfect dessert in summer!!




Ingredients (Cake)
1½ Litre good quality vanilla or strawberry ice-cream brick. (Avoid Mother dairy)
¾ Cup Chocochips
1 Bar 5 Star or Snicker Chocolate (broken into Pieces)
½ Cup Butterscotch morsels/chips (optional to add)
1 Cup Oreo/ Bourbon Biscuits Crumb, broken into small pieces (do not powder)


Ingredients (Toppings)
¼ cup of chocochips/butterscotch chips
1 Table Sp colorful sprinkles
¼ Cup of reserve biscuit crumb
½ Cup of homemade/readymade Caramel or chocolate sauce


Method

·       Soften ice-cream out in the kitchen for a while, do not let it melt totally.

·       Line an 8 inch loose bottom pan with cling film in the bottom and sides of the tin. It should hang out from sides.

·       Transfer softened ice cream into large bowl and mix in chocolate chips, snicker/5star, 1 Cup of biscuit crumbs and butterscotch chips.

·       Stir 5-6 times and scrap the ice cream mixture into prepared tins, flattening the top like a cake. Cover top with hanging cling film and put in freezer to firm for upto 8 hours or overnight.



How to Serve
·       Take the cake straight from freezer. Remove sides of the loose bottom pan and pull cling film slowly away. Carefully put the cake on plate or cake stand.
·       Let it sit for 5 min before serving.

·       Finely sprinkle biscuit crumbs, chocochips and colorful sprinkle on top of cake.
·       Cut in slices, drizzle with chocolate sauce before you serve.

Simple solutions (Topping)
·       Can use any chocolate biscuits and fresh/canned cherries.
·       This cake goes well with caramel sauce. Recipe for homemade caramel sauce, will update later.


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