Remember the delight of pouring ice magic over your ice cream as a kid? Well, we’ve used this as the motivation behind this no-bake dessert, perfect for a hot Aussie Christmas. The caramel-flavoured ice-cream cake is encased with Butternut Snap biscuits, homemade Caramilk ice magic and topped with shards of Caramilk
6h 30m prep
* 2 x 250g packet Arnott’s Butternut Snap biscuits
* 1L vanilla ice-cream
* 1L caramel ice-cream
* 110g packet Cadbury Twirl Bites Caramilk chocolate
* 180g packet Cadbury Caramilk chocolate, chopped, plus 45g packet, extra, chopped
* 3 tbsp coconut oil (see note)
* 39g packet Cadbury Twirl Caramilk chocolate, chopped
4 Method / Steps
Lightly grease a 2L (8 cups) pudding basin. Line with 2 sheets of plastic wrap, allowing the wrap to overhang the side. Line the basin with biscuits. Spoon one-third of the vanilla ice cream into the base of the prepared basin. Smooth the surface. Top with a layer of biscuits.
Place the caramel ice cream and Twirl Bites in a bowl and stir until combined. Spoon the caramel ice cream mixture into the basin. Smooth the surface. Top with a layer of biscuits. Spoon the remaining vanilla ice cream over the top. Smooth the surface. Top with a layer of biscuits (reserve any remaining biscuits for another use). Cover with overhanging wrap and place in the freezer for 6 hours or overnight until firm.
Combine Caramilk chocolate and coconut oil in a microwave-safe bowl. Microwave on High, stirring every 30 seconds, for 1-2 minutes or until melted and smooth. Set aside to cool until room temperature (the mixture should be runny but not warm).
Turn the bombe onto a serving plate. Pour the chocolate mixture over the bombe. Top with extra chopped Caramilk chocolate and the Twirl. Serve immediately.
source – cooking365coza