hazelnut & coffee ice-cream cake

Ingredients

• 2 litres Bulla Classic Vanilla Ice-cream
• 1/4 cup coffee
• 185g packet Arnott's Kahlua Slice biscuits, finely chopped
• 1/4 cup chocolate hazelnut spread
• 1/4 cup roasted hazelnuts, coarsely chopped
• Extra roasted hazelnuts and fresh raspberries, to decorate

Method

1 Grease a 22cm-round springform pan.

2 Place ice-cream in a large bowl and allow to soften slightly. Stir in liqueur and biscuits and mix well. Spread mixture into pan. Drop teaspoons of hazelnut spread over top of ice-cream. Pull a skewer through ice-cream to create a marbled effect. Scatter hazelnuts over ice-cream. Cover and freeze overnight.

3 Serve cake cut into wedges. Decorate with extra roasted hazelnuts and raspberries.

Notes

Any flavoured chocolate biscuits can be used in this recipe - try mint or caramel.