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Caramilk ice magic bombe recipe
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Prep Time:
390 minutes
Cook Time:
5 minutes
Total Time:
395 minutes
Indulge in our nostalgic no-bake Aussie Christmas dessert: a caramel ice-cream cake with Butternut Snap biscuit crust, Caramilk ice magic, and Caramilk chocolate topping. Childhood joy, reinvented.
Ingredients:
  • 2 x 250g packet Arnott’s Butternut Snap biscuits
  • 1L vanilla ice-cream
  • 1L caramel ice-cream
  • 110g packet Twirl Bites Caramilk chocolate
  • 180g packet Caramilk chocolate, chopped, plus 45g packet, extra, chopped
  • 50.40 gm coconut oil (see note)
  • 39g packet Twirl Caramilk chocolate, chopped
Instructions:
  • Prepare the pudding basin by greasing it lightly and lining it with plastic wrap, ensuring the wrap overhangs the sides. Arrange biscuits at the bottom. Add one-third of the vanilla ice-cream, spreading it evenly. Place another layer of biscuits on top.
  • Combine caramel ice-cream and Twirl Bites in a bowl, stirring until mixed. Transfer mixture into a basin and smooth the surface. Layer biscuits on top. Spoon remaining vanilla ice-cream, smoothing the surface, and add another layer of biscuits (save any extras for later use). Cover with wrap, ensuring it overhangs, then freeze for 6 hours or overnight until firm.
  • In a microwave-safe bowl, melt Caramilk chocolate and coconut oil together in the microwave, stirring every 30 seconds until smooth. Let it cool to room temperature; the mixture should be runny yet not warm.
  • Invert the bombe onto a serving plate. Drizzle chocolate mixture over the top. Garnish with additional chopped Caramilk chocolate and a Twirl bar. Serve promptly.

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