200g packet Kingston biscuits, chopped
50g unsalted butter, melted, cooled
250g block cream cheese, at room temperature
1/3 cup brown sugar, firmly packed
1 litre chocolate ice-cream,
3 x 53g Mars bars, roughly chopped
Halved strawberries, to serve
Invert base of a 20cm springform pan (base measures 18cm). Grease and line base
and side with baking paper, extending 4cm above pan edge.
Process biscuits in a food processor until coarsely crushed. Add butter. Process until combined. Transfer to a medium bowl. Press half the mixture over base of pan.
Process cream cheese and sugar in same, clean food processor bowl until smooth. Add ice-cream. Process until combined. Transfer to a large bowl.
Stir Mars bars into ice-cream mixture. Pour over prepared biscuit base. Smooth over top. Sprinkle with remaining biscuit mixture. Cover pan. Freeze overnight, or until firm.
Remove side from pan. Transfer frozen cake to a serving plate. Serve with strawberries.
This recipe originally appeared on New Idea Food