Choc Crunch Ice-Cream Cake with Hot Fudge Sauce
Remove ice cream from freezer to slightly soften. Grease and line base of a 20cm round spring form cake pan.
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.
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.
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.