Ice Cream Crunch Cake

1. 1

   Grease a 7cm deep, 9cm x 25.5cm (base) loaf pan, Line base and sides with greaseproof paper, allowing a 5cm overhang at both ends.

2. 2

   Break cookies into small pieces. Combine ice cream, cookies, chocolate, nuts, coconut and licorice in a bowl.

3. 3

   Spoon into prepared pan. Level top with a spatula, making sure to pack it down well, to avoid air pockets forming.

4. 4

   Cover and freeze overnight, or until firm.

5. 5

   To serve: Stand at room temperature for 5 minutes to soften slightly before turning on to a plate. Top with raspberries, sprinkle with icing sugar. Cut into slices with a hot knife.

6. 6

   Enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.