Preparation time is 10minutes
Total time is 10minutes
Serve is for 8 people
Difficulty level: 1 out of 4
5 Ingredients
- 1 litre vanilla ice cream
- 250grams digestive biscuits, crushed
- 75grams butter, melted
- 200grams soft butterscotch fudge
- 2tablespoons cream
Method
Step 1 of 4
Remove the ice cream from the freezer and leave to stand at room temperature for 30-45 minutes until it is well softened.
Step 2 of 4
Meanwhile, put the crushed biscuits in a bowl, add the melted butter and mix together until the biscuits are moistened. Press the biscuit mixture into a 23 cm round springform tin, pressing it up the edge of the tin to give a 2.5 cm side. Chill in the refrigerator for 20 minutes.
Step 3 of 4
Put the fudge and cream in a saucepan and heat gently, stirring, until the fudge has melted. Carefully spread two-thirds of the fudge mixture over the biscuit case. Spoon the ice cream over the top and level the surface.
Step 4 of 4
Drizzle the remaining caramel over the ice cream with a spoon and freeze for 4 hours. Unmould the cake and serve in wedges.
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