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Violet crumble and fudge ice-cream cake recipe
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Prep Time:
25 minutes
Cook Time:
5 minutes
Total Time:
30 minutes
Simple 5-ingredient ice cream cake recipe for an impressive dessert.
Ingredients:
  • 252.50 gm pure cream
  • 300g dark chocolate, chopped
  • 3 litres vanilla ice-cream
  • 5 x 50g Violet Crumble chocolate bars
  • 1/2 x 250g packet butternut snap biscuits, roughly chopped
Instructions:
  • Prepare the loaf pan by greasing it and lining the base and sides with baking paper, making sure to extend the paper 4cm above the edges on all sides.
  • In a saucepan over low heat, melt cream and chocolate together until smooth, stirring occasionally for 2-3 minutes. Let it cool for 5 minutes. Spread the chocolate mixture onto the pan base. Freeze for 20 minutes until firm.
  • Place the ice-cream in a large bowl and let it sit for 10 minutes until softened (do not let it melt).
  • Roughly chop 3 chocolate bars, then gently fold them into the ice cream. Transfer the ice cream mixture into the prepared pan and use a spatula to smooth the surface.
  • Layer the chopped biscuits over the ice-cream, pressing gently to create a delicious crust. Cover the dish and freeze overnight.
  • Cut the remaining chocolate bars into long shards. Take the ice-cream cake out of the freezer and let it sit for 5 minutes. Carefully invert the cake onto a serving plate, and artfully place the chocolate bar shards on top. Serve promptly.

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