Toffee Waffle Ice-cream Cake
- 2 litres Blue Ribbon vanilla ice-cream, softened
- 1 litre Sara Lee honeycomb and butterscotch ice-cream, softened
- 3/4 cup granulated nuts
- 1/2 cup toffee dessert sauce
- 200g packet frozen waffles
- 300ml tub thickened cream, whipped
- Grease a 9cm-deep, 20cm square (base) cake pan. Line base and sides with baking paper, allowing paper to extend 5cm above edges of pan.
- Place vanilla ice-cream and honeycomb ice-cream in a large bowl. Stir to combine. Sprinkle 1/4 cup nuts over base of prepared pan. Top with 1/3 of the ice-cream mixture, spreading with a spatula to level. Drizzle with 2 tablespoons toffee sauce.
- Arrange 4 waffles over sauce. Top with half the remaining ice-cream, levelling the top. Drizzle with 2 tablespoons toffee sauce. Sprinkle with half the remaining nuts. Arrange half the remaining waffles over sauce. Repeat with remaining ice-cream and waffles. Cover with plastic wrap, then foil. Freeze overnight.
- Just before serving, unwrap pan and stand at room temperature for 5 minutes. Turn onto plate. Dollop top with whipped cream. Drizzle with remaining toffee sauce and sprinkle with remaining nuts. Serve.
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