Work some magic with your freezer to make this luscious ice cream dessert cake.
Ingredients
- 2 litres Blue Ribbon vanilla ice-cream, softened
- 1 litre Sara Lee honeycomb and butterscotch ice-cream, softened
- 3/4 cup granulated nuts
- 1/2 cup toffee dessert sauce
- 200g packet frozen waffles
- 300ml tub thickened cream, whipped
Method
- Step 1Grease a 9cm-deep, 20cm square (base) cake pan. Line base and sides with baking paper, allowing paper to extend 5cm above edges of pan.
- Step 2Place vanilla ice-cream and honeycomb ice-cream in a large bowl. Stir to combine. Sprinkle 1/4 cup nuts over base of prepared pan. Top with 1/3 of the ice-cream mixture, spreading with a spatula to level. Drizzle with 2 tablespoons toffee sauce.
- Step 3Arrange 4 waffles over sauce. Top with half the remaining ice-cream, levelling the top. Drizzle with 2 tablespoons toffee sauce. Sprinkle with half the remaining nuts. Arrange half the remaining waffles over sauce. Repeat with remaining ice-cream and waffles. Cover with plastic wrap, then foil. Freeze overnight.
- Step 4Just before serving, unwrap pan and stand at room temperature for 5 minutes. Turn onto plate. Dollop top with whipped cream. Drizzle with remaining toffee sauce and sprinkle with remaining nuts. Serve.
- High protein
- Low carb
- Low sodium
- Vegetarian
Nutrition
2263 kj
Energy
50g
Fat Total
30g
Saturated Fat
1g
Fibre
6g
Protein
137mg
Cholesterol
166.26mg
Sodium
16g
Carbs (sugar)
19g
Carbs (total)
All nutrition values are per serve
Notes
Allow overnight freezing time.
- Author: Kim Coverdale
- Image credit: Andrew Young
- Publication: Super Food Ideas
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