Caramel and ginger ice cream cake

Recipe from: 10/31/2002 12:00:00 AM
Ingredients 5
Servings 2


Serving Change
  • 400
    (2 packets) ginger biscuits, crushed
  • 120
    melted margarine or butter
  • 2
    ice cream
  • 385
    (1 can) caramelised condensed milk
  • 250
    roasted peanuts, chopped


Grease a 24 cm round cake tin with butter and line with greaseproof paper.
Crush each packet of ginger biscuits separately and mix each with 60 ml melted margarine or butter.
Press one batch of crumbs onto the base of the cake tin and set aside the other.
Mash ice cream to soften and spoon it evenly over the crumb base.
Beat the caramelised condensed milk slightly until smooth and pour over the ice cream layer.
Sprinkle with the peanuts.
Top with the remaining biscuit crumb mixture.
Press down lightly, wrap in aluminium foil and freeze overnight.
Slice and enjoy for dessert.


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