Choc Crunch Ice-Cream Cake with Hot Fudge Sauce

This Choc Crunch Ice-Cream Cake is an absolute must if entertaining! Surprisingly easy to make it is the perfect summer dessert.
Serves: 6-8


1 litre good quality vanilla ice cream
375g jar Macabella Crunch
100g packet mini meringues

½ cup thickened cream
100g dark cooking chocolate

350g punnet strawberries, washed and stems left on


Step 1

Remove ice cream from freezer to slightly soften. Grease and line base of a 20cm round spring form cake pan.

Step 2

Spoon ice cream into a large bowl and working quickly, mix in ½ of the jar of Macabella Crunch with ½ of the meringues. Spoon mixture into prepared pan, cover with foil and return to freezer for at least 5 hours or overnight.

Step 3

To make sauce, place cream, chocolate and remaining Macabella Crunch into a small heavy based saucepan. Place over a low heat and stirring continuously melt until all has just come together, careful not to overheat.

Step 4

To serve, remove ice cream from cake pan and flip onto serving plate. Decorate with strawberries and remaining meringues. Drizzle with a little chocolate sauce. Serve remaining chocolate sauce.


If making cake and sauce a day ahead, keep chocolate sauce refrigerated and reheat for 1 minute in the microwave before serving.