250g packet Arnott’s Butternut Snap Cookie
50g unsalted butter, melted
2 litre tub vanilla ice-cream
250g block cream cheese, chopped, at room temperature
½ cup icing sugar mixture
125g punnet fresh raspberries, lightly crushed
3 x 45g Crunchie chocolate bars, chopped
Fresh raspberries, to serve
Invert base of a 24cm round springform pan (base measuring 22cm). Grease and line base and side with baking paper.
Process biscuits in a large food processor until finely crushed. Add butter. Process until combined (mixture will appear quite crumbly). Press half the mixture over base of prepared pan. Refrigerate. Reserve remaining biscuit mixture.
Spoon ice-cream into a large bowl. Stand at room temperature for about 10 minutes, or until slightly softened.
Process cream cheese and sugar in same, clean food processor until smooth. Add ice-cream. Process until combined. Transfer to a large bowl.
Gently fold crushed raspberries and three-quarters of the chopped, chocolate bars through ice-cream mixture. Pour over biscuit base.
Sprinkle over combined reserved biscuit mixture and remaining chocolate bars. Cover. Freeze, overnight until firm.
Remove side from pan. Transfer to a serving plate. Cut into wedges. Serve with raspberries.
TIP Use a fork to lightly crush raspberries. Ice-cream cake can be frozen for up to one week. Remove from freezer 5 minutes before serving.