Chocolate and Honeycomb Ice-Cream Cake with Hot Fudge Sauce
- Melted butter, to grease
- 200g Arnott's Butternut Snap Cookies, coarsely crushed
- 2L chocolate ice-cream
- 2L vanilla ice-cream
- 2 x 50g bars Nestlé Violet Crumble, chopped
- 185ml (3/4 cup) thickened cream
- 175g dark chocolate, chopped
- Grease a 22cm (base measurement) springform pan with melted butter. Line the base and side with non-stick baking paper. Sprinkle the biscuit over the base.
- Transfer the chocolate ice-cream to a large bowl. Set aside to soften slightly. Spread ice-cream over the biscuit base. Smooth the surface. Place in the freezer for 2 hours or until firm.
- Transfer the vanilla ice-cream to a large bowl. Set aside to soften slightly. Stir in three-quarters of the Violet Crumble until just combined. Spoon over the chocolate ice-cream. Smooth the surface. Place in the freezer for 6 hours or overnight until firm.
- Heat the cream in a small saucepan over medium heat until just boiling. Add the chocolate. Set aside for 5 minutes or until the chocolate melts. Stir until smooth. Set aside for 20-30 minutes or until the mixture thickens.
- Transfer the cake to a serving platter. Sprinkle with the remaining Violet Crumble and serve with the chocolate sauce.
Cook's tip: To serve the cake, remove the side of the pan. Run a palette knife between the paper and the cake. Slide onto a serving platter.
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