take th­ese... make this!

This ice-cream cake couldn’t be eas­ier to as­sem­ble – or en­joy!

taste.com.au - - THIS MONTH -

For low fuss and high praise, as­sem­ble our waf­fle ice-cream cake made with Pic­nic bars and Pic­nic ice-cream. It’s so easy that you’ll want to make it again and again! 110

pic­nic waf­fle ice-cream cake

serves 10 | prep 20 mins (+ 6 hours or overnight freez­ing time) | cook­ing 10 mins 1 Toast the waf­fles in a toaster. Place flat onto a chop­ping board to cool. 2 Line a 6cm-deep, 10 x 20cm loaf pan with bak­ing pa­per, al­low­ing the two long sides to over­hang. Line the base and sides of the pan with waf­fles, trim­ming to fit. 3 Coarsely chop 2 choco­late bars. Re­move the card­board from 1 ice-cream tub. Cut the ice-cream into 3 slices from top to bot­tom. Place into the lined pan. Use the back of a spoon to smooth the sur­face. Sprin­kle with half the chopped choco­late. Re­peat with the re­main­ing ice-cream and chopped choco­late, fin­ish­ing with a layer of ice-cream. Top with the re­main­ing waf­fles, press­ing down firmly. Cover with over­hang­ing pa­per. Freeze for 6 hours or overnight. 4 Stir sugar and wa­ter in a saucepan over low heat, brush­ing down the side of the pan with a wet pas­try brush, un­til sugar dis­solves. In­crease heat to high. Bring to the boil. Cook, with­out stir­ring, for 5 min­utes or un­til deep golden. Re­move from the heat and stir in 12 ⁄ cup cream (be care­ful, it may spit). Pour into a heat­proof jug and set aside to cool and thicken. 5 Whisk the re­main­ing 12 ⁄ cup cream in a bowl un­til stiff peaks form. Thickly slice the re­main­ing choco­late bars. Un­mould the cake onto a serv­ing board. Top with whipped cream and sliced choco­late. Driz­zle with caramel sauce.

“All you need are just 6 in­gre­di­ents to make this ice-cream cake – an easy wow. ” Michelle Southan

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