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Ice cream cake

Ice Cream CakeIce Cream Cake

Serves 2-6

 
2L Woolworths tin roof ice cream
250g Woolworths Chuckles Chocolate malted puffs (red pack only)
85g Handcrafted Almond butter crunch
55g Handcrafted salted caramel
600g Woolworths Vanilla sponge cake


Method:
Remove the ice cream from the freezer to soften slightly.  Roughly crush the chuckles as well as the almond crunch. Cut the softed caramel into pieces before adding it to the ice cream along with the almond crunch and chuckles.
Separate the 2 layers of the vanilla sponge before adding the ice cream to the bottom layer and topping with the second layer of the cake. Cling wrap the sides of the cake to keep the ice cream from running. Place in the freezer to set for 3-4 hours before slicing and serving.

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