FOOD

Mocha Ice-Cream Cake

Sweet and easy!

Ingredients

Method

1.

Invert base of a 24cm springform pan (base measuring 22cm). Grease and line base and side with baking paper, extending paper 5cm above pan edge.

2.

Slightly soften ice-cream in a large bowl at room temperature. Beat ice-cream with a wooden spoon until smooth.

3.

Place biscuits in a food processor. Pulse until coarsely chopped. Transfer to a large bowl.

4.

Cut frozen cake into 5cm pieces. Place in food processor. Process to form ne crumbs. Add to biscuits. Stir to combine. Reserve 2 cups of the crumb mixture.

5.

Press remaining crumb mixture firmly over base of prepared pan. Spoon over ice-cream. Smooth top. Sprinkle over reserved crumb mixture. Cover. Freeze for 4 hours, or overnight until firm.

6.

To serve, remove side of pan. Remove and discard paper. Transfer cake to a serving plate. Stand for 15 minutes before cutting.

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