Easy Ice Cream Crunch Cake

This ice-cream cake is full of delicious lolly surprises inside.

The ingredient of Easy Ice Cream Crunch Cake

• 220g packet cottage cookies more ish macadamia
• 2 litres vanilla ice cream softened
• 90g white chocolate finely chopped
• 1 3 cup unsalted macadamia nuts chopped
• 1 4 cup shredded coconut
• 1 3 cup chopped strawberry licorice
• 1 3 cup chopped apple licorice we used darrell lea brand
• 125g raspberries
• icing sugar to serve

The Instruction of easy ice cream crunch cake

• grease a 7cm deep 9cm x 25 5cm base loaf pan line base and sides with baking paper allowing a 5cm overhang at both long ends
• break cookies into small pieces combine ice cream cookies chocolate macadamias coconut and licorice in a bowl spoon into prepared pan level top with a spatula see note cover and freeze overnight or until firm
• stand at room temperature for 5 minutes to soften slightly before turning out onto a plate top with raspberries sprinkle with icing sugar cut into slices using a hot knife serve

Nutritions of Easy Ice Cream Crunch Cake

calories: 598 217 calories
calories: 33 grams fat
calories: 19 1 grams saturated fat
calories: 68 6 grams carbohydrates
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calories: 8 4 grams protein
calories: 41 milligrams cholesterol
calories: 204 milligrams sodium
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calories: nutritioninformation