Chocolate & Mint Ice Cream Cake- IGA Tasmania

Ingredients

• 133g packet Oreo cream filled biscuits, finely crushed
• 50g butter, melted
• 2L Bulla Creamy Classics Real Ice Cream Choc Chip, softened slightly
• 100g dark chocolate, chopped
• 1/2 cup Nutella
• 1/2 cup Bulla Thickened Cream
• Peppermint crisp, Darrell Lea mint balls, Ferrero Rocher, Aero peppermint choc, Chocolate Flake
• Grease an 8cm deep x 22cm round spring form tin and line base and sides with baking paper.
• Tip the mixture into the lined tin and press down distributing evenly. Chill for 20 minutes. Spoon Bulla Creamy Classics Real Ice Cream Mint Choc Chip onto the biscuit base.
• Freeze for 1 hour or until firm.
• Spoon over the Bulla Creamy Classics Real Ice Cream Choc Chip and try to get a flat smooth finish. Freeze overnight.
• When ready to serve, get the Nutella ganache ingredients ready and all the toppings to hand to decorate – you’ll need to work quickly.
• Remove the cake from the freezer, stand for a few minutes then carefully remove from the tin and place onto a cake stand, removing the baking paper.
• Pour over the ganache and quickly decorate with your chosen toppings. Serve immediately.