Christmas easy ice cream crunch cake

Name: Christmas easy ice cream crunch cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Cuisine: En
Ingredients: 220 g packet Cottage Cookies More-ish Macadamia; 2 litres vanilla ice-cream, softened; 90 g white chocolate, finely chopped; 1/3 cup unsalted macadamia nuts, chopped; 1/4 cup shredded coconut; 1/3 cup chopped strawberry licorice; 1/3 cup chopped apple licorice; 125 g raspberries; icing sugar, to serve

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Dessert

8 servings

Very Easy

50 min

Ingredients

220 g packet Cottage Cookies More-ish Macadamia
2 litres vanilla ice-cream, softened
90 g white chocolate, finely chopped
1/3 cup unsalted macadamia nuts, chopped
1/4 cup shredded coconut
1/3 cup chopped strawberry licorice
1/3 cup chopped apple licorice
125 g raspberries
icing sugar, to serve

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Preparation

Preparation15 min

Cook time35 min

Grease a 7cm-deep, 9cm x 25.5cm (base) loaf pan. Line base and sides with baking paper, allowing a 5cm overhang at both long ends.
Break cookies into small pieces. Combine ice-cream, cookies, chocolate, macadamias, coconut and licorice in a bowl. Spoon into prepared pan.
Level top with a spatula (see note). Cover and freeze overnight or until firm.
Stand at room temperature for 5 minutes to soften slightly before turning out onto a plate.
Top with raspberries. Sprinkle with icing sugar. Cut into slices, using a hot knife.
Serve.

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