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Clinkers ice-cream cake
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Prep Time:
410 minutes
Cook Time:
Total Time:
410 minutes
Crushed Clinkers ice cream cake - a showstopper for any party!
Ingredients:
  • 200g Scotch Finger biscuits
  • 4 waffle cones
  • 125g unsalted butter, melted
  • 2L vanilla ice-cream
  • 300g Clinkers, plus extra, to decorate
  • 300ml thickened cream, whipped
  • Chocolate sauce, to drizzle, optional
Instructions:
  • Prepare a 22cm (base measurement) springform pan by generously greasing it with butter, then line both the base and sides with baking paper.
  • Crush the biscuits and waffle cones in a food processor until they form fine crumbs. Blend in the butter until fully incorporated. Firmly press the mixture onto the base of the pan. Chill in the fridge for 30 minutes to firm up.
  • Take the ice-cream out of the freezer and let it soften at room temperature for 10 minutes. Crush the Clinkers in a food processor until they become fine crumbs. Mix the crushed Clinkers with the softened ice-cream until well combined.
  • Pour the creamy ice-cream mixture over the buttery biscuit base, ensuring a smooth and even surface. Cover and chill in the freezer for 6 hours or until perfectly firm.
  • Pipe whipped cream onto the crescent-moon section of the cake using 2 different-sized fluted nozzles. Add extra Clinkers, crushing some around the edge of the cake. Drizzle with chocolate sauce for a finishing touch.

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