take these... make this!
This ice-cream cake couldn’t be easier to assemble – or enjoy!
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