Serves – 4
Prep Time – 10 mins
Cook Time – freezer time 6 hours
Ingredients
1 tub Norco Cape Byron Classic Cookie Dough ice cream
1 tub Norco Cape Byron Chocolate Lava Brownie ice cream
4 tbs crunch peanut butter
Chocolate topping
100g Coles Finest 70% dark chocolate
2tbs coconut oil
Garnish
Peanut Brittle
Coles finest dark chocolate, curls
1 pack Maltesers
Method
Line a brownies tin with cling wrap. Scoop a scoop of Norco Cape Byron Classic Cookie Dough ice cream into the tin then add a scoop of the Cape Byron Chocolate Lava Brownie ice cream, continue alternating until the tin is full. Add a spoon of peanut butter un the gaps and then press the ice cream into the tin. Place into the freezer and freeze.
In a bowl melt the chocolate and coconut oil. Mix until combined. And allow to cool to room temperature.
Turn the ice cream cake out of the tin and then spoon over the topping and allow to set.
Garnish the ice cream cake with peanut brittle, chocolate curls and crushed Maltesers.
Cut into slices and enjoy.