Ingredients
125g Butternut Snap Cookies
1 litre good quality vanilla ice-cream, slightly softened
140g Werther’s Original Creams, coarsely chopped
1/4 cup granulated nuts
1 litre good quality vanilla ice-cream, slightly softened, EXTRA
190g Nestle Top ‘N’Fill
Melted dark chocolate and chopped nuts to serve
Method
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Prepare a dome-shaped bombe tin by placing two strips of baking paper, crossed at the centre to make the dessert easier to remove.
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Place cookies in a sealable bag and smash with a rolling pin.
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Add broken cookies to the 1 litre of vanilla ice-cream. Also add Werther’s Original Creams pieces and nuts. Stir to combine and set aside.
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In another bowl, combine extra 1 litre of vanilla ice-cream with Top ‘n’ Fill. Stir to combine.
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Pour first vanilla ice-cream mixture with biscuit and caramel pieces into the bottom of the bombe pan and smooth to create an even layer. Then pour in the other ice-cream and caramel mixture. Smooth out.
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Freeze overnight. To serve, remove from tin and drizzle with dark chocolate and extra nuts.
