Tin Roof ice cream cake with Chuckles
Tin Roof ice cream, check. Soft spongy base, check. Easiest homemade ice cream cake ever? Double check.
| Serves: | 2-6 |
Ingredients
- 55 g handcrafted salted caramel
- 600 g Woolworths vanilla caramel sponge cake
- 55 g handcrafted almond butter crunch
- 250 g Woolworths chuckles chocolate malted puffs
- 2 L Woolworths tin roof ice cream
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Remove the ice cream form the freezer to soften slightly.
- Roughly crush the Chuckles as well as almond crunch.
- Cut the salted caramel into pieces before adding to the ice cream along with the almond crunch and Chuckles.
- Separate the 2 layers of the vanilla caramel sponge and add all of the ice cream to the bottom layer.
- Top with the second layer of sponge.
- Cling wrap the sides of the cake to stop the ice cream from running.
- Place in the freezer to set for 3-4 hours before slicing and serving.
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