Ingredients (serves 8)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
Method
1. 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.
1. 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.
2. 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.
3. 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.
Notes & tips
Use a pair of kitchen scissors to chop the licorice.
You could top the cake with silver cachous instead of raspberries.
Use a pair of kitchen scissors to chop the licorice.
You could top the cake with silver cachous instead of raspberries.
SourceSuper Food Ideas - December 2007, Page 42
Recipe by Kim Coverdale
Recipe by Kim Coverdale
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