Christmas Easy ice cream crunch cake

Christmas Easy ice cream crunch cake

Christmas Easy ice cream crunch cake
Found the licorice quite chewy after its frozen but it is very easy to make and looks impressive when cut.

serves 8

Ingredients of Christmas Easy ice cream crunch cake
220g packet Cottage Cookies More-ish Macadamia
2 litres vanilla ice-cream, softened
90g 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 (we used Darrell Lea brand)
125g raspberries
icing sugar, to serve

Description of Christmas Easy ice cream crunch cake
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.

Notes & tips for Christmas Easy ice cream crunch cake
Use a pair of kitchen scissors to chop the licorice.
You could top the cake with silver cachous instead of raspberries.

Source - taste.com.au