Caramel and ginger ice cream cake

Name: Caramel and ginger ice cream cake
Yield: 10 servings
Cuisine: Can Be Frozen
Ingredients: 400.00 g ginger biscuits; 120.00 ml margarine or butter, melted; 385.00 g condensed milk caramelised; 250.00 ml peanuts roasted, chopped

10 servings

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By Food24 November 03 2009

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Ingredients (4)

400.00 g	ginger biscuits
120.00 ml	margarine — or butter, melted

ICE CREAM

385.00 g	condensed milk — caramelised
250.00 ml	peanuts — roasted, chopped

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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.