Salted caramel crunch ice cream cake

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How to make Salted caramel crunch ice cream cake

  • Yield : 12
  • Prep Time : 6:30
  • Cook Time : 0:20
  • Total Time : 6:50

Ingredients

  • 2 litres salted caramel ice-cream
  • 1 litre chocolate ice-cream
  • 1/2 x 200g packet Darrell Lea little peanut brittle, chopped, plus extra to serve
  • 1 1/2 x 125g packets vanilla wafers, plus extra chopped to serve
  • 300ml thickened cream, whipped
  • 2 x 46g Picnic bars, sliced

Caramel sauce

  • 1 cup caster sugar
  • 100g butter, softened
  • 1/2 cup thickened cream

Method

  • Step 1 Make Caramel Sauce. Place sugar and 3/4 cup water in a saucepan over medium heat. Stir, without boiling, for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Boil, without stirring, for 8 to 10 minutes or until dark golden. Remove from heat. Carefully add butter (mixture will bubble and increase in size). Stir until melted. Add cream. Mix well. Set aside to cool completely.
  • Step 2 Grease a 7cm-deep, 9cm x 25.5cm loaf pan. Line base and sides with baking paper, extending paper 2cm above edges of pan.
  • Step 3 Place salted caramel ice-cream in a bowl. Place chocolate ice-cream in a separate bowl. Set aside for 10 minutes to soften (ice-creams should not be melted). Fold brittle into salted caramel ice-cream. Spoon ice-creams, alternating, into prepared pan, drizzling with 1½ tablespoons caramel sauce between layers, and spreading gently to slightly marble ice-creams and sauce. Level top with a spoon. Working quickly, arrange 18 wafers on top of ice-cream, trimming to fit, if necessary. Cover with plastic wrap. Freeze overnight. Cover caramel sauce with plastic wrap. Refrigerate.
  • Step 4 Stand ice-cream cake at room temperature for 5 minutes. Turn onto a serving plate. Top with whipped cream, Picnic, and extra wafer and peanut brittle. Drizzle with remaining caramel sauce (see note). Serve immediately.

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