2 x 114g packets Cadbury Milk Chocolate Finger biscuits
½ x 2 litre tub hokey pokey ice-cream
¼ cup caramel spread
1 litre tub good-quality chocolate ice-cream
Extra warmed caramel spread, to serve
Grease a large, straight-sided 15cm x 23.5cm x 9cm deep loaf pan. Line base and long sides with baking paper, extending paper 5cm above pan edges.
Arrange 17 biscuits, crossways, over base of prepared pan.
Spoon hokey pokey ice-cream into a large bowl. Stir until smooth. Spoon over biscuits in pan. Smooth over top. Drizzle caramel spread over ice-cream. Arrange 17 of the remaining biscuits over the top. Cover. Freeze, for 1 hour.
Coarsely chop remaining biscuits. Spoon chocolate ice-cream into a large bowl. Stir until smooth. Stir in chopped biscuits. Remove pan from freezer. Pour in chocolate mixture. Smooth over top. Cover. Freeze overnight until firm.
To serve, invert log onto a serving plate. Remove lining paper. Serve with extra caramel spread.
TIP! Any flavoured ice-cream can be used in this recipe. Log can be made up to one week ahead.