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No-cook chocolate ice cream cake recipe
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Prep Time:
15 minutes
Cook Time:
Total Time:
15 minutes
Simple, indulgent no-bake chocolate ice cream cake.
Ingredients:
  • 137g pkt chocolate sandwich biscuits with vanilla creme
  • 50g butter, melted
  • 1L Salted Caramel ice cream, softened
  • 4 chocolate-coated chocolate-cream centre biscuits, coarsely chopped
  • 1 chocolate-coated bar, caramel and peanut-flavoured, coarsely chopped
  • 1L Belgian Chocolate Ripple ice cream, softened
  • 2 x 40g nougat bars, coated in chocolate & coconut, coarsely chopped
  • 4 chocolate-coated wafer balls with hazelnut centres, coarsely chopped
  • Chocolate fudge topping, to serve
  • Assorted chocolates, to serve
  • Assorted biscuits, to serve
Instructions:
  • Prepare a 20cm springform pan by greasing and lining it with baking paper. In a food processor, crush chocolate sandwich biscuits with vanilla creme until finely ground. Add butter and process until mixed. Press the mixture into the pan using a spoon. Chill in the fridge for 15 minutes until set.
  • In a bowl, mix together salted caramel ice cream, chocolate-coated chocolate-cream centre biscuits, and chocolate-coated caramel and peanut bar. Pour the mixture over the biscuit base in the pan, ensuring a smooth surface. Place in the freezer for 30 minutes.
  • In a large bowl, mix the chocolate ice cream, chopped nougat bars, and chopped wafer balls. Spread the mixture over the caramel ice cream, smoothing the surface. Freeze for 6 hours or until firm.
  • Move the cake to a serving plate, then generously drizzle with the indulgent chocolate topping. Finally, sprinkle the top with a variety of chocolates and biscuits for a delightful presentation. Serve promptly to enjoy at its best.

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