Chocolate & Mint Ice Cream Cake

Cooking Directions

• Grease an 8cm deep x 22cm round spring form tin and line base and sides with baking paper.
• Place the finely crushed biscuits (if you don’t have a food processor, place the biscuits in a ziplock bag and bash with a rolling pin, then tip into a bowl and use your hands to crumble any big pieces) in a bowl, add the melted butter and combine.
• Tip the mixture into the lined tin and press down distributing evenly. Chill for 20 minutes. Spoon Bulla Creamy Classics Real Ice Cream Mint Choc Chip onto the biscuit base.
• Freeze for 1 hour or until firm.
• Spoon over the Bulla Creamy Classics Real Ice Cream Choc Chip and try to get a flat smooth finish. Freeze overnight.
• When ready to serve, get the Nutella ganache ingredients ready and all the toppings to hand to decorate – you’ll need to work quickly.
• For the ganache, mix all the ingredients in a microwave safe bowl and microwave on high for 30 second intervals, for around 1 minute to 2 minutes, stirring each time until everything has melted and combined. Leave to stand and cool for 10 minutes.
• Remove the cake from the freezer, stand for a few minutes then carefully remove from the tin and place onto a cake stand, removing the baking paper.
• Pour over the ganache and quickly decorate with your chosen toppings. Serve immediately.