Preparation time:
20 minutes
Cooking Time:
240 minutes
Ingredients (serves 10):
-1 cup (250ml) strong black coffee, cooled
-1/4 cup (60ml) coffee-flavoured liqueur (Kahlua or Tia Maria)
-2 litres good quality vanilla ice cream, softened
-4 x 30g Flake chocolate bars, crumbled
-18 sponge finger biscuits
Method:
1.Line a 10 x 20 x 7cm deep loaf tin with baking paper to cover the base and overhang the 2 long sides. Combine coffee and liqueur in a shallow bowl.
2.Soften ice cream, and divide evenly between 2 bowls. Don’t allow to melt completely. Fold chocolate through half the ice cream and 1/4 cup of the coffee mixture through the other half.
3.Spread half the chocolate mixture over the base of the tin. Dip biscuits, one at a time into remaining coffee mixture and lay onto ice cream pressing in gently. Follow with half the coffee mixture, another biscuit layer, remaining coffee, biscuits and finish with chocolate ice cream.
4.Fold sides of paper over top of ice cream, wrap tin in foil. Freeze for 4 hours or overnight.
5.To serve, remove foil and wipe outside of tin with a hot wet cloth. Run a knife down each end to loosen. Turn out onto a platter, remove paper and slice to serve
Notes & tips
You need a tin that will hold 2 litres. A square cake tin is suitable.
20 minutes
Cooking Time:
240 minutes
Ingredients (serves 10):
-1 cup (250ml) strong black coffee, cooled
-1/4 cup (60ml) coffee-flavoured liqueur (Kahlua or Tia Maria)
-2 litres good quality vanilla ice cream, softened
-4 x 30g Flake chocolate bars, crumbled
-18 sponge finger biscuits
Method:
1.Line a 10 x 20 x 7cm deep loaf tin with baking paper to cover the base and overhang the 2 long sides. Combine coffee and liqueur in a shallow bowl.
2.Soften ice cream, and divide evenly between 2 bowls. Don’t allow to melt completely. Fold chocolate through half the ice cream and 1/4 cup of the coffee mixture through the other half.
3.Spread half the chocolate mixture over the base of the tin. Dip biscuits, one at a time into remaining coffee mixture and lay onto ice cream pressing in gently. Follow with half the coffee mixture, another biscuit layer, remaining coffee, biscuits and finish with chocolate ice cream.
4.Fold sides of paper over top of ice cream, wrap tin in foil. Freeze for 4 hours or overnight.
5.To serve, remove foil and wipe outside of tin with a hot wet cloth. Run a knife down each end to loosen. Turn out onto a platter, remove paper and slice to serve
Notes & tips
You need a tin that will hold 2 litres. A square cake tin is suitable.
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