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Picnic waffle ice-cream cake
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Prep Time:
380 minutes
Cook Time:
10 minutes
Total Time:
390 minutes
Easy-to-make ice cream cake with waffles, perfect for picnics. Make a day ahead for effortless enjoyment.
Ingredients:
  • 4 Picnic bars
  • 14 retangular waffles
  • 3 x 475ml tubs picnic ice-cream
  • 252.50 gm thickened cream
  • 107.50 gm caster sugar
  • 82.50 gm water
Instructions:
  • Toast the waffles until golden brown in a toaster, then let them cool on a chopping board.
  • Prepare a 6cm-deep, 10 x 20cm loaf pan by lining it with baking paper, leaving excess on the two longer sides. Cover the base and sides of the pan with waffles, cutting to size if needed.
  • Roughly chop 2 chocolate bars. Unwrap 1 ice-cream tub and slice it into 3 sections vertically. Arrange the slices in a lined pan and level the surface with a spoon. Sprinkle half of the chopped chocolate over the ice-cream. Repeat with the rest of the ice-cream and chopped chocolate, ending with a final ice-cream layer. Finish by pressing down the remaining waffles on top. Fold the overhanging paper to cover the pan. Freeze for at least 6 hours or overnight before serving.
  • In a saucepan over low heat, combine sugar and water. Use a wet pastry brush to brush down the sides of the pan until sugar dissolves. Increase heat to high and bring to a boil. Let it cook without stirring for 5 minutes until deep golden. Remove from heat, carefully stir in 1⁄2 cup cream (watch out for splattering), and pour into a heatproof jug. Let it cool and thicken.
  • In a bowl, whip the remaining 1/2 cup cream until stiff peaks form. Thickly slice the remaining chocolate bars. Carefully unmould the cake onto a serving board. Garnish with whipped cream, sliced chocolate, and a drizzle of caramel sauce.

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