prep: 20mins
cook: 10mins
serves: 12


  • 2L Bulla Real Dairy Vanilla
  • 100g unsalted butter
  • 1/4 cup brown sugar
  • 500g plain chocolate biscuits
  • 1/4 cup caster sugar
  • 1/3 cup unsalted butter
  • 1/4 cup golden syrup
  • 500g cream cheese
  • 1/2 cup Bulla Dollop Cream
  • 1/2 cup caster sugar
  • 1 tsp sea salt
  • 2 tsp vanilla extract

Cookies & ice cream cheesecake with salted caramel sauce


  1. Process half biscuits until they are fine crumbs, add melted butter and pulse until combined. Press butter crumbs onto base of a lightly greased, baking paper lined 22cm spring form pan. Refrigerate.
  2. Process remaining biscuits, pulsing until coarse crumbs (not too fine). Reserve 1/2 cup of crumbs for later. Beat cream cheese, sugar, and vanilla, with electric mixer until smooth and well blended. Add Bulla Real Dairy Vanilla and the biscuit crumbs, a spoon at a time, mix well. Spoon Bulla Real Dairy Vanilla onto crust and smooth the top.
  3. For the salted caramel sauce, melt butter, sugars and syrup in a small pan over a low heat, simmer for 3 minutes, stirring occasionally. Add Bulla Dollop Thick Cream and half a teaspoon of salt, stir and taste. Continue to cook for another minute, stirring.
  4. Sprinkle reserved 1/2 cup of biscuit crumbs over the ice cream surface. Cover with plastic wrap and freeze overnight.
  5. Remove from freezer 10 minutes before serving. Drizzle salted caramel sauce over cake to serve.