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Gingerbread ice-cream cake

By: Admin
Region: Indian
Dish:Vegetarian - Breakfast/Tiffins/Snacks
Servings: 8
Time to Prepare: 6.15


2 chai & vanilla scented tea bags
2 x 500g Coles Gingerbread Ice-cream
1/3 cup (80ml) Coles Salted Caramel Topping
1/3 cup (80ml) Coles Chocolate Fudge Topping
12 savoiardi (sponge finger biscuits)
Caramel popcorn, to decorate
Mini gingerbread men, to decorate


Combine tea bags and 2 cups (500ml) boiling water in a heatproof bowl. Set aside for 5 mins to infuse. Remove and discard tea bags. Set aside for 10 mins to cool.

Line a 11cm x 24cm (base measurement) loaf pan with plastic wrap, allowing sides to overhang.

Spoon half the ice-cream into the base of the lined pan and smooth the surface. Drizzle with one-third of the salted caramel topping and one-third of the chocolate fudge topping. Dip half the biscuits into the tea and arrange over the ice-cream. Repeat with remaining ice-cream, half the remaining salted caramel topping, half the remaining chocolate fudge topping and the remaining biscuits. Cover and place in the freezer for 6 hours or overnight.

Turn the cake onto serving plate. Decorate with caramel popcorn and gingerbread men. Drizzle with remaining salted caramel topping and chocolate fudge topping. Serve immediately.


Prepare this gingerbread ice-cream cake 1 day in advance to ensure there is enough time for the layers to set.

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