Name: Berry and biscuit ice-cream cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12
Ingredients: 100 gram white eating chocolate, melted; 60 gram butter, melted; 1 egg; 3/4 cup plain flour; 2 tablespoon self-raising flour; 1/2 cup caster sugar, plus 1/4 cup extra; 1/4 cup white chocolate bits; 1/4 cup macadamia nuts, chopped; 2 litre vanilla ice-cream, softened; 2 400g cans berry combo, drained, reserving syrup

Berry and biscuit ice-cream cake

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Serves 12

Prep

20M

Cook

30M

Total

50M

Ingredients

100 gram white eating chocolate, melted

60 gram butter, melted

1 egg

3/4 cup plain flour

2 tablespoon self-raising flour

1/2 cup caster sugar, plus 1/4 cup extra

1/4 cup white chocolate bits

1/4 cup macadamia nuts, chopped

2 litre vanilla ice-cream, softened

2 400g cans berry combo, drained, reserving syrup

Method

1.Preheat oven to moderate, 180°C (160°C fan-forced).

2.Grease and line base and sides of a 24cm round springform pan with baking paper, extending paper 3cm above rim of pan.

3.Combine melted chocolate, butter, egg, flours, sugar, chocolate bits and macadamias in a large bowl. Press into base of prepared pan. Bake 25 minutes, or until lightly browned; cool in pan.

4.Combine ice-cream and berries. Spoon over base; level top. Cover: freeze 2 hours.

5.Heat reserved syrup in a small saucepan. Add extra sugar; cook and stir until sugar dissolves. Boil 2 minutes, or until reduced by half; cool. Slice cake. Serve drizzled with syrup.

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Method

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