Ice Cream Cake with Rum Raisins

1. 1

   Roast the walnuts in the oven at 150C for 15 minutes and roughly chop them up.

2. 2

   Add the sugar, milk, and heavy cream in a microwave-safe bowl, microwave until it's warm, and whisk until the sugar dissolves.

3. 3

   Pour the rum into the mixture, and mix some more.

4. 4

   Break each biscuit into 4 pieces, soak the biscuits in the mixture, and set aside for a while.

5. 5

   Cut a 1-liter milk carton a little larger than half the size.

6. 6

   Pack the soaked biscuit pieces into the bottom of the milk carton, being careful not to let them overlap.

7. 7

   Evenly spread the raisins and walnuts (1/6 of the amount each), and lay another layer of the biscuits on top, being careful not to let it overlap.

8. 8

   Repeat Step 6 until the biscuits are all used up (about 6 times) and pour in the remaining mixture.

9. 9

   Cover with plastic wrap and chill in the freezer.

10. 10

    Once it sets, peel off the milk carton, and slice it into 8 equal slices.

* Per serving · 4 servings · Values may vary.