Magnum Millionaire Shortbread
Frozen Millionaire Shortbread Ice Cream Cake
Recipe by: Sebastian Newman
Serves: 8 (8 Bars)
Chilling: 30-40 min until set
For the ganache (topping)
100g White Chocolate
For the crust (base):
250g shortbread biscuits
6 Tablespoons butter, melted
1 Tin Caramel Spread
For the Ice Cream Layer:
6 Magnum Death By Chocolate Ice Creams, stick removed
Gold dust, to garnish (brushed over the top)
For the ganache
Place the chocolate and cream into a heatproof bowl over double-boiler. Allow to melt together slowly. Once combined, remove from heat and allow to cool thoroughly.
For the crust
Grease and line the base of a 20cm Square baking tin.
Place the shortbread biscuits in a food processor and blitz until fine crumb. Mix in the melted butter and press into your prepared springform pan.
Top with caramel and set aside
For the Ice Cream Layer
Remove the sticks from the Magnums and place the ice creams into a bowl and soften. Spread this ice cream mixture onto your cookie base.
Smooth the Ganache onto the ice cream layer, making sure that it covers the entire surface. Place into the freezer to set before serving.
Once set, brush the set ganache top with gold dust to add that extra touch of luxury.