Speedy Ice Cream Cake

INGREDIENTS

2 litre tub of vanilla ice cream (mychoice:
Country Fresh)
1 packet Tennis Biscuits
1 double sixed slab of dairy milk (to be used
inside as well as the topping)

a quarter of a cup each of: slivered almonds,
pistachios, dairy milk choc (sliced thinly) and
Chopped pecans

125ml Fresh cream

METHOD

Chop up nuts and chocolate, allow the ice cream to
thaw very nicely and gently crush biscuits.

Once thawed mix in chopped chocolate, nuts and
biscuits make sure it is well mixed and place into
a baking loaf (I lightly spray and cook mine as
well as line it with cling wrap and lightly spray
it again). Place into the freezer for as little as
2 hours or overnight.

When ready to serve:
melt remaining chocolate and set aside to cool.
While chocolate is cooling turn the cake onto a
platter.Add the Fresh cream to the cooled
chocolate to create a ganache. Pour over the cake
and top with more nuts and maraschino Cherries.

WOULD YOU LIKE TO ?

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