My shelves hold half a dozen of Belinda Jeffery's cookbooks, and this is an easy to make and delicious treat from Utterly Delicious Simple Food. I added an embellishment, I must confess, by including the smashed-up honeycomb bars:-) What's that old saying? Nothing exceeds like excess ...
Start this recipe in the morning, or even the day before eating it!
75g. dark chocolate
100g. rice bubbles/rice krispies
1 L (2 pints) of fabulous caramel or coffee ice cream
2 Crunchie or Violet Crumble bars (x 50g. each) = 100g.
Line a baking tray (Belinda says 34cm x 23cm x 2cm) with baking paper
Place the butter and chocolate (I used Lindt 70%) in a medium saucepan over a low heat, stirring now and then while it melts into a glossy puddle
Take the pan off the heat, and gently stir in the rice bubbles
Spoon the mixture onto the lined baking tray, and spread it out as evenly as you can - don't worry too much about this, as you will be breaking it up later anyway
Whack the tray in the freezer for a couple of hours
Lightly oil a loaf tin (mine is 23 x 13 x 6.5cm), and line it with cling-wrap or baking paper, and put it in the freezer to chill - make sure you leave a big overhang of paper or wrap so you can easily pull the loaf out of the tin later
Zap the chocolate bars in a small food processor, or chop finely
After the two hours is up, break up the chocolate crackle into pieces, and line the base of the loaf tin, like a pretty mosaic
Scoop out half the ice cream, and spread it evenly over the chocolate crackle with a palette knife or spatula
Back it goes into the freezer for ten minutes
Place another pretty mosaic layer of chocolate crackle on top, and half the crushed chocolate bars
Spread the other half of the ice cream over, then the rest of the chocolate crackle and the chocolate bar rubble
Cover the top with the overhang of cling wrap/paper, press down firmly and place in the freezer for eight hours or overnight
Two hours before eating this delectable dish, take out the loaf to soften for a few minutes; put a serving platter into the freezer to chill for a bit, then turn out the loaf onto the platter, making sure you have removed the overlap of clingfilm first
Carefully peel away the remaining film/paper, and pop the whole thing back into the freezer for two hours
I sliced up the entire loaf before serving, so that the next time we ate it, I didn't have to worry about finding a large knife and impatiently waiting to hack it into slices
Store in a freezer-proof container for the couple of days it lasts in your house!
Belinda suggests using unsalted butter, but I like a bit of salt in my sweets so I used salted
Use whatever ice cream flavour you fancy; I used Murray River salted caramel with hazelnuts
The ice cream I used was quite soft, but you may need to take the tub out of the freezer for ten minutes before making this
And try your fave chocolate bar; anything that goes well with caramel and chocolate
The loaf tin is 9 x 5 x 2.5 inches for you non-metric users; you'll have to work out the baking tray yourself :-)
|melt the butter and dark chocolate till smooth|
|loaf tin lined; chocolate crackle made|
|zap the honeycomb bars till you have a chunky rubble|
|layer the choc crackle on the base|
|smooth over the ice cream|
|second layer of chocolate crackle and ice cream|
|all wrapped up and ready for the freezer|
|ready to slice and eat after two hours|
|gimme gimme gimme ...|
I gave a large slice of this to our ninety-year old neighbour, who said she loved it. I was feeling a bit down this week due to an illness in the family, so I ended up eating rather a lot of this loaf. It only lasted a few days in the freezer!
|artwork © Sherry's Pickings|