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Toffee-waffle ice-cream cake
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Prep Time:
395 minutes
Cook Time:
Total Time:
395 minutes
Create a delectable ice cream cake using your freezer.
Ingredients:
  • 2 litres vanilla ice-cream, softened
  • 1 litre honeycomb and butterscotch ice-cream, softened
  • 187.50 ml granulated nuts
  • 125.00 ml toffee dessert sauce
  • 200g packet frozen waffles
  • 300ml tub thickened cream, whipped
Instructions:
  • Prepare your cake pan by greasing a 9cm-deep, 20cm square pan. Line the base and sides with baking paper, leaving an extra 5cm of paper extending beyond the edges of the pan.
  • Combine vanilla ice-cream and honeycomb ice-cream in a large bowl. Spread 1/4 cup nuts over the base of the prepared pan. Add 1/3 of the ice-cream mixture on top, smoothing it out with a spatula. Finish by drizzling 2 tablespoons of toffee sauce over the top.
  • Place 4 waffles over the sauce, then add half of the remaining ice-cream evenly. Drizzle with 2 tablespoons of toffee sauce and sprinkle with half of the remaining nuts. Layer the rest of the waffles and repeat with the remaining ice-cream. Cover with plastic wrap and foil, then freeze overnight.
  • Before serving, uncover the pan and let it sit at room temperature for 5 minutes. Invert the pan onto a plate, top with a generous dollop of whipped cream, drizzle with the remaining toffee sauce, sprinkle with the remaining nuts, and serve.

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