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Salted Caramel Crunch Ice Cream Cake

A nostalgic, no-bake dessert that layers creamy ice cream, crunchy chocolate bars and malted caramel for a festive, crowd-pleasing treat.

Makes :

Makes: 10–12 slices

Difficulty:

Easy

Preparation Time: 

Prep time: 30 min ( + 6 hours freeze time)

Ingredients

  • 2L salted caramel ice cream

  • 1L chocolate ice cream

  • 1 cup Picnic bars, chopped

  • 1 cup Maltesers, chopped

  •  ½ cup Saunders' Malt Extract


For Topping:

  • Caramel sauce

  • 200ml dollop cream

  • Additional chopped chocolate bars

Method

  1. Line a loaf tin with baking paper. Add a layer of salted caramel ice cream, then sprinkle over chopped Picnic bars, Maltesers and a drizzle of Saunders' Malt.

  2. Add a layer of chocolate ice cream and toppings, then repeat with the salted caramel ice cream and toppings until the tin is full.

  3. Cover tin with baking paper or plastic wrap and freeze for at least 6 hours or overnight.

  4. Remove from freezer and let sit for a few minutes.  Remove ice cream cake from tin and place on serving plate.  

  5. Top ice cream with a combination of dollop cream, caramel sauce, a drizzle of Saunders’ Malt and chopped chocolate bars. 

  6. Slice and serve. 


Tips:  

For easy slicing, freeze the cake overnight! 

You can use store bought caramel sauce or make your own.  

You can substitute golden syrup for the molasses.

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