Ice cream slice - choose your own flavour

This was my second dessert that I made for Christmas day. 

As our day didn't go quite as planned (my father was under the weather so we all stepped up in our own way to ensure our guests were taken care of) I didn't get a chance to take a photo. So this pic is one my sister posted to Instagram. 

Christmas Day dessert table: Top left to right; Trifle, Pavlova, Gingerbread house, Fruit Salad.
Botttom left to right; Plum pudding, Lemon Bundt cake, Ice cream slice.

We had a 'second' Christmas dinner on New Years Day with even more family so my dad could enjoy all the food when he felt better. And I yet again didn't get a pic once it was sliced. 

But either way it was very yum and even better, very simple to make. 

With just 4 ingredients it's a great way to give everyone something sweet to eat after dinner. 

The recipe comes from nestle and just because I rarely follow a recipe directly. Instead of splitting the ice cream between two trays, I heaped up just one. 

So let's get down to it. 

1 packet of malt o milk biscuits

600mls thickened cream

1 tin condensed milk

4 50g violet crumb bars

Line a brownie tray with parchment paper and place a layer of biscuits on the bottom, cut them up to fill the base. 1 tray will not use the whole packet

In the bowl of a strand mixer whip the cream to stiff peaks then add the condensed milk, whisk until thick. 

Crush the violet crumble bars and fold though 3 of them before spreading the creamy mix across the biscuit base. Level off the top and sprinkle the 4th violet crumble bar over the top. 

Cover and freezer for 4 hours or over night. Cut and serve immediately. 

Close up of ice cream slice (apologies for the poor quality)

Now for the second tray I made it using crunchie and peppermint crisp bars. But you could use just about any candy bar that takes your fancy.

I may be linked up at these parties.

Tin roof sundae pie

Now how this ice cream pie gets its name, I have no idea. But all the same it is delicious. 

This was another recipe sent to me by my dad, after he discovered that the second caramel ice cream pie was no longer in his freezer (oops we had eaten it)

So I made him this for Father's Day. 

I followed this recipe exactly apart from - not having the exact sized pan so I should have used more ice cream. We also don't have light corn syrup here in Australia but our glucose syrup is just about the same just thicker so I did microwave it briefly to make it easier to mix.

Now the flavour of this is a mix of nutty honey joys, ice cream and chocolate. What's not to love?

I may be linking up at these parties!

Caramel & Ice-cream Pie

When it comes to cooking; baking/making desserts and sweets has to be my favorite.

I came across a recipe recently for a caramel drizzle freezer pie over at simply sweet home.

It looked and sounded delicious. and makes 2 so plenty to go around.

I did change the recipe slightly so I have included the original amounts alongside my own.

Ingredients:

1 packet Marie biscuits, crushed

90 g butter, melted                     or 2 (9 inch) prepared graham cracker crusts (we don't have graham crackers here in Australia and we must make our own bases, no pre prepared bases for us I'm afraid)

My quantities ( I had lots of leftover topping so have                           original quantities

halved the amount for future reference)

3 tablespoons of butter                                           6 tablespoons butter     

100g  shredded coconut                                         200g shredded coconut  

1/2 cup chopped pecans                                        1 cup chopped pecans  

1 can sweetened condensed milk

225g cream cheese, softened

500ml cream, whipped

1 jar caramel ice cream topping

Directions:

Either use pre prepared biscuit bases or crush the Marie biscuits in a food processor , add in the melted butter.

Press the crumble mix into 2 pie cases and bake in the oven for 10 mins at 180'C.

Cool in cases on a wire rack.

While the bases cool,

Place butter in a fry pan and melt over medium heat. Add coconut and pecans, and stir until coconut and pecans are lightly toasted, just a few minutes. Set aside to cool.

In a large mixing bowl, whip together condensed milk and cream cheese until fluffy. Fold in whipped cream.

Spoon 1/4 of cream cheese mixture into each biscuit base. Drizzle each with 1/4 of caramel topping. Repeat layers with remaining cream cheese mixture and caramel.

Top each pie with coconut and pecan mixture and freeze overnight.

Allow to thaw for 5 to 10 minutes prior to serving.

This pie was a hit here on Christmas day, and I have had many requests for the recipe.

For U.S readers the recipe is originally from All recipes, you can view US quantities there.

I will be linked up at these fab parties: