Layered ice cream and caramel fudge dessert

Recipe from: 11 October 2010
ice cream

Ingredients 6
Servings 1
Minutes 55 mins


Serving Change
  • SoGo Caramel Fudge Sauce
  • 1.5
    vanilla ice cream
  • Pecan and cashew nuts, chopped
  • Homemade liqueur
  • Butterscotch crunch biscotti
  • Milk and white chocolate to serve


55 mins
Leave the ice cream to melt just enough to be mixed through.
Layer the bottom of the bowl with biscotti and pour over some liqueur, just enough to be soaked up.
Spoon half the ice cream in a mixing bowl, add the chopped nuts and mix.
Pour the ice cream and nut mixture over the biscotti and place in the freezer.
Once almost frozen, pour some Caramel Fudge Sauce over the ice cream and again place in the freezer for about 30 min.
In a separate bowl soak the biscotti for the second layer, place biscotti over on top of the caramel sauce and pour the remaining liqueur (left over from soaking) over the biscotti.
Once again layer with the ice cream and nut mixture. Repeat steps as for the first layer.
Once the desert is well frozen, decorate with chopped nuts and shavings of white and milk chocolate.

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Read more on: dairy


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