Choc-caramel Ice-cream Waffle Cake

SERVES 10 PREPARATION 30 MINUTES (PLUS FREEZING)

You’ ll need to start this recipe a day ahead. 2 x 360g packets plain or

chocolate chip Belgian waffles 2 x 380g cans caramel

sweetened condensed milk 500g cream cheese, chopped,

softened 2 x 50g Crunchie bars,

coarsely chopped 3 medium oranges 2 medium mandarins, peeled,

segmented 1 cup bottled salted caramel

sauce

1. Grease a 24cm springform pan. Line base and sides with baking paper, extending it 3cm above the edge.

2. Trim waffles straight lengthways, following the natural waffle pattern. Place about 5 waffles, lengthways, around inside edge of pan to create a collar. Trim the remaining waffles crossways on both sides to level. Place, trimming as necessary, to cover base of pan.

3. Beat caramel condensed milk and cream cheese in a bowl with an electric mixer until smooth and combined. Fold in half the Crunchie bars. Spoon mixture into wafflelined pan and level surface. Freeze overnight.

4. Peel oranges. Slice thinly crossways, then cut into wedges.

5. To serve, top ice-cream cake with orange, mandarin and remaining Crunchie bars. Drizzle with a little caramel sauce. Serve cake slices drizzled with remaining sauce.