Preparation time is 25minutes
Total time is 25minutes
Serve is for 12 people
Difficulty level: 2 out of 4
7 Ingredients
Number of servings
12
- 250grams choc ripple biscuits
- 4 40g Flake chocolate bars
- 600milliliter Woolworths thickened cream
- 395grams sweetened condensed milk, chilled
- 2teaspoons vanilla essence
- 200milliliter thickened cream, whipped
- 125grams raspberries
Nutrition per serving
1820kJ / 435Cal
1820 Kilojoules or 435 Calories
21% of daily energy intake*
Protein
5.4grams
Fat
26.9grams
Carbs
40.4grams
Sugars
33.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This creamy, melt-in-your-mouth frozen chocolate ripple loaf is an easy dessert for effortless entertaining. It guarantees a sweet time with its indulgent flavour.
Method
Step 1 of 5
Line a 7x30cm (base measurement) loaf pan with baking paper, allowing paper to overhang on opposite long sides for handles.
Step 2 of 5
Process half of the biscuits to form coarse crumbs. Place half of the coarsely crushed biscuits and 2 crushed chocolate bars over base of prepared pan to cover. Place the other half of the coarsely crushed biscuits in a container to reserve for later. Process remaining biscuits from packet to form fine crumbs.
Step 3 of 5
Using a balloon whisk, whisk cream, condensed milk and vanilla in a large bowl until firm peaks form. Divide mixture between 2 bowls. Add half of the finely crushed biscuits to one bowl, then fold to combine.
Step 4 of 5
Spoon plain cream mixture into prepared pan and smooth surface. Sprinkle over remaining finely crushed biscuits. Spoon over chocolate biscuit cream mixture and smooth surface. Cover and freeze for 8 hours
or until firm.
Step 5 of 5
Turn ice-cream loaf out onto a chopping board. Top with reserved coarsely crushed biscuits, cream, 2 crushed chocolate bars and raspberries. Serve.
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