TIM TAM & HONEYCOMB CRUNCH ICE CREAM CAKE

TIM TAM & HONEYCOMB CRUNCH ICE CREAM CAKE

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  • Prep Time: 10m

Ingredients

  • 2 packs of Tim Tams or Chocolate Surrenders biscuits
  • 2 packs of Honeycomb Crunch biscuits
  • 1 tin of condensed milk
  • 600 milliliters thickened cream

Instructions

  1. Line a spring-form cake tin with baking paper.
  2. In a mixing bowl , beat the cream til whipped, then pour entire tin of condensed milk into the cream and mix thoroughly.
  3. Crush or blend 1 pack of the Honeycomb Crunch biscuits and press into the base of the spring-form cake tin.
  4. Place the Tim Tams or Chocolate Surrenders around the inside edge of the cake tin with the flat side of the biscuits facing inwards.
  5. Pour cream mixture into the middle of the cake tin and spread to flat covering the biscuits.
  6. Using the other pack of Honeycomb Crunch, break these up with your fingers and place randomly over the top of the cream area.
  7. Place in freezer for 6 - 8 hours or overnight.

 

 

 

See here for the basic homemade Ice-cream cake recipe! 

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