Cookies and Cream Cheesecake Ice Cream Cake with Salted Caramel Sauce

Updated: 28 March 2014 | Author:

Method

  1. Reserve 5 chocolate biscuits for later. Crush remaining biscuits in a food processor to form fine crumbs. Add melted butter and pulse until combined. Press crumbs into the base of a lightly greased, baking paper lined 22 cm spring form pan. Refrigerate.
  2. Beat cream cheese, sugar and vanilla in large bowl of electric mixer until smooth and well blended. Add Bulla Creamy Classics Cookies & Cream Ice Cream; a spoon at a time, beating until all combined. Spoon ice cream onto crust, smooth the top. Roughly crush reserved biscuits and sprinkle over ice cream. Cover loosely with plastic wrap and freeze overnight. Remove from freezer 10 minutes before serving. Drizzle salted caramel sauce over cake to serve.

Salted Caramel Sauce

  1. Melt butter, sugars and syrup in a small heavy based pan over a low heat, simmer for 3 minutes, stirring occasionally.
  2. Add Bulla Original Thick Cream and half a teaspoon of salt (not table salt!) stir with a wooden spoon and taste – to check level of salt flavouring. Continue to cook for another minute, stirring. Allow to cool before pouring onto cheesecake.
Cookies and Cream Cheesecake Ice Cream Cake with Salted Caramel Sauce

Ingredients

Base

  • 250g pack plain chocolate biscuits
  • 1/3 cup (80g) butter, melted

 

Ice Cream Cake

 

Salted Caramel Sauce

  • 100g unsalted butter
  • ¼ cup light brown sugar
  • ¼ cup caster sugar
  • 3 tablespoons golden syrup
  • ½ cup (125mls) Bulla Original Thick Cream (45% fat)
  • 1 teaspoon good quality sea salt

Serves 12