TIP! Caramel spread (dulce de leche) is available from major supermarkets. Use a flat-base glass to press Kit Kat mixture evenly over base of tin. Ice-cream cake can be made up to four days ahead.
Ingredients
Method
Grease a 25cm round x 3.5cm deep, loose-base flan tin.
Break up one and a half blocks of the Kit Kat. Process in a food processor until finely crushed. Add butter. Process until combined. Press evenly over the base of tin. Refrigerate.
Chop remaining Kit Kat into 1cm pieces and reserve for decoration.
Whip cream in the large bowl of an electric mixer until starting to thicken. With motor operating, pour in condensed milk and beat until soft peaks form.
Drizzle 1/3 cup of the caramel over cream mixture. Swirl through. Dollop over Kit Kat base, without smoothing the top. Drizzle over remaining caramel. Swirl through with the tip of a spoon. Sprinkle with reserved Kit Kat. Freeze overnight.
To serve, remove side of tin. Transfer frozen cake to a serving plate. Cut into wedges.
