Ice Cream Crunch Cake

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 250 g macadamia nut cookies (no choc chips)
• 2 liters vanilla ice cream, softened
• 90 g chocolate, chopped
• 1/2 cup unsalted macadamia nuts, chopped
• 1/4 cup shredded coconut
• 1/3 cup chopped strawberry red licorice
• 1/3 cup chopped apple licorice (i always use darrell lea brand)
• 125 g fresh raspberries
• icing sugar, for dusting

Recipe

• 1 grease a 7cm deep, 9cm x 25.5cm (base) loaf pan, line base and sides with greaseproof paper, allowing a 5cm overhang at both ends.
• 2 break cookies into small pieces. combine ice cream, cookies, chocolate, nuts, coconut and licorice in a bowl.
• 3 spoon into prepared pan. level top with a spatula, making sure to pack it down well, to avoid air pockets forming.
• 4 cover and freeze overnight, or until firm.
• 5 to serve: stand at room temperature for 5 minutes to soften slightly before turning on to a plate. top with raspberries, sprinkle with icing sugar. cut into slices with a hot knife.
• 6 enjoy.