Ingredients
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
Method
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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.
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Arrange 17 biscuits, crossways, over base of prepared pan.
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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.
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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.
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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.
