Choc-caramel ice-cream cake with chocolate sauce
Biscuits, chocolate chip, reduced-fat
WW Baked Bar, Caramel Shortcake
4 bar(s), (4x22g bars)
reduced fat vanilla ice cream
1 cup(s), (250ml)
½ tsp, pinch of flakes
salted roasted peanuts
45 g, chopped
- Stir the biscuit and shortcake through the ice-cream in a large bowl. Transfer to a 2-cup (500ml) capacity loaf tin. Freeze for 3 hours or until firm.
- Whisk the milk, cocoa powder, cornflour our and sugar in a saucepan until smooth. Bring to the boil, stirring, over medium-high heat until the sauce thickens. Stir in the salt. Set aside to stand for 5 minutes to cool slightly.
- Invert the ice-cream cake onto a serving plate. Drizzle with the chocolate sauce and sprinkle with peanuts to serve.