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Chocolate and honeycomb ice-cream cake with hot fudge sauce
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Indulgent dessert fusion: Biscuits, ice cream, chocolate, and hot fudge sauce in perfect harmony.
Ingredients:
  • Melted butter, to grease
  • 200g Butternut Snap Cookies, coarsely crushed
  • 2L chocolate ice-cream
  • 2L vanilla ice-cream
  • 2 x 50g bars Violet Crumble, chopped
  • 185ml (3/4 cup) thickened cream
  • 175g dark chocolate, chopped
Instructions:
  • Prepare a 22cm springform pan by greasing it with melted butter, then line the base and sides with non-stick baking paper. Sprinkle the biscuit evenly over the base.
  • In a large bowl, gently soften the chocolate ice-cream. Spread it evenly over the biscuit base, ensuring a smooth surface. Freeze for 2 hours or until firm.
  • Place the vanilla ice-cream in a large bowl to slightly soften. Gently mix in three-quarters of the Violet Crumble. Spread over the chocolate ice-cream and smooth the top. Freeze for 6 hours or overnight until set.
  • In a small saucepan, gently heat the cream until it just begins to boil. Add the chocolate and let it sit for 5 minutes to melt. Stir until smooth, then allow the mixture to thicken for 20-30 minutes before using.
  • Place the cake onto a beautiful serving platter. Sprinkle the remaining Violet Crumble over the top and serve with the luscious chocolate sauce.

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