Caramel and ginger ice cream cake

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

Ingredients

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

Method

 
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.
 

 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.