Clink­ers ice-cream cake - - KNOW HOW -

serves 10 | prep 20 mins (+ 30 mins chill­ing & 6 hours freez­ing time)

1 Grease a 22cm (base mea­sure­ment) spring­form pan with but­ter. Line the base and side with baking pa­per. 2 Process the bis­cuits and waf­fle cones in a food pro­ces­sor un­til finely chopped. Add the but­ter and process un­til well com­bined. Press evenly over base of pre­pared pan. Place in the fridge for 30 min­utes to set. 3 Mean­while, re­move the ice-cream from the freezer and soften at room tem­per­a­ture for 10 min­utes. Process the Clink­ers in the cleaned food pro­ces­sor un­til they re­sem­ble fine crumbs. Add the crushed Clink­ers to the soft­ened ice-cream and stir to com­bine. 4 Spoon ice-cream mix­ture over bis­cuit base and smooth the sur­face. Cover and place in the freezer for 6 hours or un­til firm. 5 Us­ing 2 dif­fer­ent-sized fluted noz­zles, pipe whipped cream onto a cres­cent-moon sec­tion of the cake. Dec­o­rate with ex­tra Clink­ers, crush­ing some around the edge of the cake. Driz­zle with choco­late sauce.

“This fun, make-ahead cake is just the thing for sum­mer bar­bies and par­ties. We’ve used that clas­sic lolly-bag favourite, Clink­ers, to give it a dis­tinctly Aussie flavour.” Michelle Southan

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