Christmas easy ice cream crunch cake

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

• 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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