SALTED CARAMEL BRITTLE & MACADAMIA NOUGAT ICE CREAM CAKE

Makes 1 large cake (serves 12-14)

• 3 litres vanilla bean ice cream, softened
• Several drops pink food colouring
• 120g 1701 Salted Caramel Brittle & Macadamia Nougat, roughly chopped
• 100g Macadamia nuts, toasted and roughly chopped
• 1701 Dark Chocolate Almond Butter Brittle, for finishing
• 1701 Nougat chocolate sauce, cooled

In a large mixing bowl, combine the ice cream and pink food colouring. Add the colouring one drop at a time until the ice cream turns a pale pink colour.

Add the 1701 Nougat and macadamia nuts and fold through. Tip the ice cream into a 22cm spring-form cake tin, cover with foil and freeze overnight.

Run a knife around the edges before un-moulding. Decorate with 1701 Dark Chocolate Almond Butter Brittle shards and drizzle with chocolate sauce. Serve immediately with extra sauce on the side.

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