This ice cream slice - using Picnic chocolate bars, straight from the lolly aisle! - is perfect on a hot summer Aussie night. And it only takes 20 minutes to make!
½ x 250g packet Arnott’s Choc Ripple Biscuits
180g packet Cadbury Picnic Sharepack (12)
600ml tub thickened cream
385g can Nestle Coffee & Milk
Lightly grease a 19cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 2cm above pan edges.
Place biscuits in a large, snap-lock bag. Seal. Gently pound with a rolling pin to coarsely crush. Spread evenly over base of prepared pan.
Coarsely chop chocolate bars.
Beat cream in a large bowl of an electric mixer until soft peaks form. Add Coffee & Milk. Beat for about 2 minutes, or until firm peaks form.
Stir half the chocolate bars into coffee mixture. Pour into prepared pan. Smooth over top. Sprinkle with remaining chocolate bars. Press gently into cream mixture. Cover. Freeze for at least 6 hours, or overnight until firm.
To serve, lift slice out of pan. Cut into squares.
TIP! Try replacing Picnic bars with your favourite chocolate bars. Slice can be made up to four days ahead.