Celebrate Australia Day with a great ice cream cake, chocked full of our favourite chocolate biscuits, Tim Tams.
Tim Tam Icecream Cake
Print RecipeIngredients
- Icecream cake
- 1 litre Vanilla Bean Icecream
- 500ml Chocolate Icecream
- 2 packets Tim Tams, chilled
- 100g macadamia nuts (optional, chopped
- Icing
- 120g 70% dark chocolate
- 100ml cream
Instructions
Line the base of 23cm springform cake tin with baking paper.
Chop the chilled Tim Tams and keep refrigerated till ready to use.
Soften the chocolate icecream. Add the macadamia nuts if using, and spread the mix over the base of the cake tin. Freeze until firm.
Turn the softened vanilla icecream into a chilled bowl, add 2/3rds of the chopped Tim Tams and mix to combine. I use a knife, rather than a spoon, for this.
Spread the vanilla icecream over the frozen chocolate icecream, smooth the top. Give the whole tin a good 'bang' on the bench to settle the mixture and remove any air bubbles. Freeze for at least 4 hours.
For the Icing
Warm the cream, just to a simmer, in the microwave, or on the stovetop.
Meanwhile, chop the chocolate. Add the chocolate to the warm cream and mix to combine for a shiny ganache.
Stand until it is at room temperature before using.
Place the icecream cake on a serving plate and pour over the chocolate ganache. Top with remaining chopped Tim Tams and raspberries.
