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TRY THESE RECIPES CELEBRATING WARM WEATHER AND BRIGHTER DAYS AHEAD VIOLET CRUMBLE & FUDGE ICE-CREAM CAKE

INGREDIENTS METHOD

• 1 cup pure cream

• 300g dark chocolate, chopped

• 3 litres vanilla ice-cream

• 5 x 50g Violet Crumble chocolate bars

• ½ x 250g packet butternut snap biscuits, roughly chopped 1 Grease a 9cm-deep, 11.5cm x 20cm (base measurement) loaf pan. Line base and sides with baking paper, extending paper 4cm above edges on all sides.

2 Place cream and chocolate in a medium saucepan over low heat. Cook, stirring, for 2 to 3 minutes or until smooth. Set aside to cool for 5 minutes. Spread chocolate mixture over base of prepared pan. Freeze for 20 minutes or until firm.

3 Meanwhile, place ice-cream in a large bowl. Stand for 10 minutes or until softened (not melted).

4 Meanwhile, roughly chop 3 chocolate bars. Fold chopped bars through ice-cream. Spoon ice-cream mixture into prepared pan. Smooth surface with a spatula.

SERVES 12. PREP 25 MINS. COOK 5 MINS PLUS FREEZING TIME

5 Arrange chopped biscuits on top of ice-cream, pressing down gently to form a crust that will become the base. Cover. Freeze overnight.

6 Cut remaining chocolate bars into long shards. Remove ice-cream cake from freezer. Stand for 5 minutes. Carefully turn onto a serving plate. Arrange chocolate bar shards on top. Serve immediately.