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Magnum Millionaire Shortbread

Frozen Millionaire Shortbread Ice Cream Cake

Frozen Millionaire Shortbread Ice Cream Cake

Recipe by: Sebastian Newman

Serves: 8 (8 Bars)
Preparation: 10-15minutes 
Chilling: 30-40 min  until set

For the ganache (topping)
100g White Chocolate 
100g Cream

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.

Magnum Gert Johan Coetzee M Collection

Website: pleasure.mymagnum.co.za & www.mymagnum.co.za
Facebook: MagnumSouthAfrica
Twitter: @magnumsa 
YouTube: mymagnum 

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