Festive ice-cream cake with caramel sauce

'Tis the night before Christmas and all through the house, not a creature is stirring ... because you haven't made the pudding yet! Don't despair, help is at hand with this delicious dessert.

  • 2 hrs preparation freeze overnight
  • Serves 10
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Festive ice-cream cake with caramel sauce
  • 1 cup mixed dried fruit
  • 1/3 cup liqueur (grand marnieror cointreau)
  • 250 gram vienna peanuts
  • 2 litre vanilla ice-cream
  • 3/4 cup firmly packed brown sugar
  • 300 millilitre light cream


Festive ice-cream cake with caramel sauce
  • 1
    Roughly chop the fruit and place in a bowl. Stir in ¼ cup liqueur and stand, covered, for several hours or overnight. Finely chop the Vienna peanuts, place in bowl and set aside. Line a 20cm-deep round cake pan with enough plastic wrap to cover base and extend over sides of pan.
  • 2
    Sprinkle half the chopped Vienna peanuts over base of lined pan. Place ice-cream into a large bowl, allow it to soften slightly then stir in the liqueur-soaked fruit. Spread ice-cream evenly over peanut layer then sprinkle with remaining peanuts. Cover cake with plastic wrap and return to freezer overnight.
  • 3
    Combine brown sugar and light cream in medium saucepan, stir over heat then bring to the boil. Reduce heat, simmer uncovered for 3 minutes. Remove from heat and stir in remaining liqueur. Lift ice-cream cake from pan, remove plastic lining and transfer cake to a serving plate. Cut cake into wedges and serve with warm or chilled caramel sauce.

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