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Icecream Cake

Icecream cake

2 x tins of sweet condensed milk (800ml) 800 ml of cream 2 x king sized crunchie bars

  • whip cream until thickened in a large blender or bowl
  • crush crunchie bar in wrapper with a rolling pin until broken into small chunks
  • add crunchie pieces into mixture
  • add condensed milk and fold in until combined
  • pour into a bowl with a lid for the freezer (two litre ice cream container works best)
  • freeze for 4 hours or overnight

And that's it!

Page last modified on 2011 May 30 00:07

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