Chocolate Crackle and Caramel Ice-Cream Loaf
Ingredients:
- 80g unsalted butter, roughly chopped
- 75g good quality dark chocolate
- 100g rice bubbles
- Just under 1 litre top-quality caramel (or coffee) ice-cream. e.g. Maggie Beers burnt fig, honeycomb and caramel)
Directions:
- Line a 34cm x 23cm x 2cm baking tray with paper.
- Melt butter and chocolate in a medium sized saucepan over a low heat. Stir regularly.
- Remove from heat and gently mix in rice bubbles.
- Spread evenly on prepared tray then set in freezer for 2 hours.
- Line 20cm x 11cm x 7cm loaf tin with baking paper - leave overhang for ease of removal from pan.
- Cut 3 rectangles of the crackle to fit the loaf tin as 3 layers.
- Layer crackle, ice-cream, crackle, ice-cream, crackle. Return tin to the freezer between layers as necessary.
- Cover with plastic film and press down gently tocompress the loaf.
- Place tin in freezer for at least 8 hours
- 2 hours before serving invert the loaf onto a chilled platter, peel away the paper and put the loaf back in the freezer.
- Use a serrated knife to cut and serve.