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1701 Salted Caramel Brittle & Macadamia Nougat Ice Cream Cake

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1701 Salted Caramel Brittle & Macadamia Nougat Ice Cream Cake

Makes 1 large cake (serves 12-14)

Ingredients

  • 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

 

Method

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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