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Food and Travel

Caramilk ice ‘magic’ bombe recipe

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
05m cook
10 servings

7 Ingredients

* 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

Step 1

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.

Step 2

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.

Step 3

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).

Step 4

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

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