Violet Crumble Ice-cream Cake
For this Violet Crumble Ice-cream Cake you just need 5 ingredients and it is super easy to make.
- 1 cup pure cream
- 300g dark chocolate, chopped
- 3 litres vanilla ice-cream
- 5 x 50g Violet Crumble chocolate bars
- 1/2 x 250g packet butternut snap biscuits, roughly chopped
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.
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.
Meanwhile, place ice-cream in a large bowl. Stand for 10 minutes or until softened (ice-cream should not be melted).
Meanwhile, roughly chop 3 chocolate bars. Fold chopped bars through ice-cream. Spoon ice-cream mixture into prepared pan. Smooth surface with a spatula.
Arrange chopped biscuits on top of ice-cream, pressing down gently to form a crust that will become the base. Cover. Freeze overnight.
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.