Fruit and Nut Ice-Cream Cake
375g Sunbeam Mixed Dried Fruit
3/4 cup hot strong coffee
400g packet chocolate sponge roll
2 litres good-quality vanilla ice-cream
3/4 cup roasted hazelnuts, roughly chopped
drinking chocolate, to serve
1. Heat coffee and fruit in a saucepan over medium-low heat, stirring, for 10 minutes or until warm. Set aside for 4 hours.
2. Line base of a 22.5cm (base) springform pan with baking paper. Cut sponge into 1cm-thick slices. Arrange sponge slices over base of pan so it is completely covered.
3. Stand ice-cream in a bowl for 20 minutes or until softened. Mix in fruit and nuts. Spoon over sponge. Smooth. Cover with plastic wrap and foil. Freeze for 6 hours.
4. Remove from pan. Dust with drinking chocolate. Serve.
Notes and Tips –
Make Ahead: Make up to end of step 3. Freeze overnight. Release from pan. Wrap in 2 layers of plastic wrap and foil. Freeze in an airtight container for up to 4 weeks. Complete step 4 before serving.