Gaytime ice-cream cake

A perfect desert for Christmas 🎄

Although we didn’t think it was possible, Australia’s favourite ice-cream - the Golden Gaytime - just got even better because we've turned it into a 5-ingredient ice-cream cake

Serves 8
  • Prep
    6h 30m
  • Cook
    05m
gaytime-ice-cream-cake-181723-2.jpg
Recipe by taste

Ingredients​

  • 2 x 250g pkt Arnott’s Malt ‘O’ Milk biscuits or Marie
  • 2 x 1L tub Streets Golden Gaytime ice-cream ( buy when 1/2 price)
  • 180g packet milk chocolate, chopped
  • 3 tbsp coconut oil (see notes)
  • Streets Golden Gaytime ice-cream Bites, to serve

Method​


  • Step 1
    Grease the base and sides of a 7cm-deep, 10 x 20cm (base size) loaf pan with oil. Line with 2 sheets of plastic wrap, allowing the wrap to overhang the sides. Arrange a single layer of biscuits over the base of the prepared pan. Spoon half of 1 ice-cream tub over the biscuit layer and smooth the surface. Arrange a single layer of biscuits on top. Spoon remaining half tub over the biscuit layer and smooth the surface. Arrange a single layer of biscuits on top. Spoon remaining ice-cream over biscuit layer and smooth the surface. Arrange a layer of biscuits on top. Reserve remaining biscuits. Cover with overhanging plastic wrap and place in the freezer for 6 hours or overnight until firm.
  • Step 2
    Place the chocolate and coconut oil in a microwave-safe bowl. Microwave on High, stirring every 30 seconds, for 1-2 minutes or until melted and smooth. Set aside to cool until room temperature (the mixture should be runny but not warm). Process reserved biscuits in a food processor until coarsely crushed.
  • Step 3
    Turn cake onto a serving plate. Pour chocolate mixture over cake. Press biscuit crumbs onto top and sides of cake. Top with Gaytime Bites. Serve immediately.
Note

If coconut oil is solid make sure to level it off. Making sure it's exactly 3 tablespoons
 
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