Violet Crumble And Fudge Ice Cream Cake Recipe

With just 5 ingredients this show-stopping ice-cream cake is super easy to make.

The ingredient of Violet Crumble And Fudge Ice Cream Cake Recipe

• 1 cup pure cream
• 300g dark chocolate chopped
• 3 litres vanilla ice cream
• 5 x 50g violet crumble chocolate bars
• 1 2 x 250g packet butternut snap biscuits roughly chopped

The Instruction of violet crumble and fudge ice cream cake recipe

• grease a 9cm deep 11 5cm x 20cm base measurement loaf pan line base and sides with baking paper extending paper 4cm above edges on all sides
• place cream and chocolate in a medium saucepan over low heat cook stirring for 2 to 3 minutes or until smooth set aside to cool for 5 minutes spread chocolate mixture over base of prepared pan freeze for 20 minutes or until firm
• meanwhile place ice cream in a large bowl stand for 10 minutes or until softened ice cream should not be melted
• meanwhile roughly chop 3 chocolate bars fold chopped bars through ice cream spoon ice cream mixture into prepared pan smooth surface with a spatula
• arrange chopped biscuits on top of ice cream pressing down gently to form a crust that will become the base cover freeze overnight
• cut remaining chocolate bars into long shards remove ice cream cake from freezer stand for 5 minutes carefully turn onto a serving plate arrange chocolate bar shards on top serve immediately

Nutritions of Violet Crumble And Fudge Ice Cream Cake Recipe

fatContent: 827 896 calories
saturatedFatContent: 41 5 grams fat
carbohydrateContent: 28 5 grams saturated fat
sugarContent: 103 3 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 8 1 grams protein
sodiumContent: 78 milligrams cholesterol

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