Chocolate Crackle and Caramel Ice-Cream Loaf

Ingredients:

Directions:

  1. Line a 34cm x 23cm x 2cm baking tray with paper.
  2. Melt butter and chocolate in a medium sized saucepan over a low heat. Stir regularly.
  3. Remove from heat and gently mix in rice bubbles.
  4. Spread evenly on prepared tray then set in freezer for 2 hours.
  5. Line 20cm x 11cm x 7cm loaf tin with baking paper - leave overhang for ease of removal from pan.
  6. Cut 3 rectangles of the crackle to fit the loaf tin as 3 layers.
  7. Layer crackle, ice-cream, crackle, ice-cream, crackle. Return tin to the freezer between layers as necessary.
  8. Cover with plastic film and press down gently tocompress the loaf.
  9. Place tin in freezer for at least 8 hours
  10. 2 hours before serving invert the loaf onto a chilled platter, peel away the paper and put the loaf back in the freezer.
  11. Use a serrated knife to cut and serve.