Caramel Ice Cream Cake

prep 10 mins, plus standing, chilling & freezing
  • 1 litre (1¾ pints) good-quality vanilla ice cream
  • 250 g (8 oz) digestive biscuits, crushed
  • 75 g (3 oz) butter, melted
  • 200 g (7 oz) soft butterscotch fudge
  • 2 tablespoons single cream

Remove the ice cream from the freezer and leave to stand at room temperature for 30–45 minutes until it is well softened.

Meanwhile, put the crushed biscuits in a bowl, add the melted butter and mix together until the biscuits are moistened. Press the biscuit mixture into a 23 cm (9 inch) round springform tin, pressing it up the edge of the tin to give a 2.5 cm (1 inch) side. Chill in the refrigerator for 20 minutes.

Put the fudge and cream in a saucepan and heat gently, stirring, until the fudge has melted. Carefully spread two-thirds of the fudge mixture over the biscuit case. Spoon the ice cream over the top and level the surface.

Drizzle the remaining caramel over the ice cream with a spoon and freeze for 4 hours. Unmould the cake and serve in wedges.

Like This? Try These
More on Food