Toffee and Ice Cream Cake Recipe

toffee and ice cream cake
irresistably gooey and Moorish
Recipe submitted by: Samantha Richardson

Ingredients

1 can of condensed milk.
1 cup of soft brown sugar or molasses
1/2 cup confectioners’ white sugar
1 1/2 cup softened butter
1 cup full fat milk (well it is a dessert)
2 cups of crushed digestive biscuits
1/2 cup of ginger biscuits
generous helping of vanilla ice cream
1 tsp ground ginger
1 tsp allspice

Method

begin by slowly bringing the condensed milk to a light bubble. Add the soft brown sugar, ensuring it has all dissolved. Then add 1 cup of the softened butter and the white sugar.
gently simmer until the mixture thickens.
Set aside to cool.
In a bowl mix together the remaining butter, the allspice, ground ginger and the crushed digestives.
mould the biscuit mix into a round cake tin and refridgerate for 2 hours.
when the base has set, spoon a few scoops of the vanilla ice cream, followed by the thick, sticky toffee sauce. Dust with more ginger and place into the top shelf of a freezer.
remove from the freezer 10 minutes prior to serving and watch your guests drool.

Serves: 12
Preparation time: 30 mins
Cooking time: mins