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Ice Cream Log Cake

Yields1 ServingPrep Time30 minsTotal Time30 mins

"Life is like ice cream, enjoy it before it melts." Unknown

Ice Cream Log

Ingredients
For the ice cream log:
 See recipe page to make your Velvet Ice Cream
 2 l First Choice Butterscotch Velvet Ice Cream
 4 l First Choice Vanilla Velvet Ice Cream
 4 waffle cones broken into small pieces
 1 packet ginger biscuits
 ½ tsp ginger powder
For the caramel sauce:
 1 cup sugar
 ½ cup First Choice Butter
 ½ cup First Choice Butterscotch Velvet
Directions
For the ice cream log:
1

Line an oblong 6-litre container, like a bread tin, with baking paper.

2

Make sure enough of the lining hangs over the rim so that you can use it to pull the set ice cream cake out.

3

Mix the chopped up Crunchies into 2 liters of First Choice Vanilla Ice Cream.

4

Scoop the mixture into the container and place in the freezer.

5

Mix the First Choice Butterscotch Ice Cream with the waffle cone pieces.

6

Spoon the mixture on top of the Crunchie layer and smooth out.

7

Place the container back in the freezer.

8

Mix the chopped up ginger biscuits and ginger powder with the remaining 2 litres of First Choice Vanilla Ice Cream.

9

Spoon on top of the butterscotch layer and smooth out.

10

Freeze overnight.

For the caramel sauce:
11

Melt the sugar and First Choice Butter together over medium heat.

12

Add the First Choice Butterscotch Velvet and let it simmer for about 5 to 10 minutes until the sauce is thicker and smooth.

13

Stir continually.

14

Allow to cool down completely.