Ice Cream Torte with Grasshopper Sauce

Serves 10-12

Ingredients

CRUST
225g Cadbury® Dairy Milk Wafer biscuits, crushed
110g butter, melted

FILLING
2 litres vanilla ice cream
½ cup cream
2 tablespoons Crème de Caçao
2 Cadbury® Flake® Bars, crushed

TOPPING
½ cup caster sugar
1½ cups cream
30g butter
100g (4 rows) Cadbury® Dark Cooking Chocolate, chopped
1 teaspoon vanilla essence

SAUCE
1/3 cup reduced cream
50g (2 rows) Cadbury Dark Cooking Chocolate, chopped
1 teaspoon Crème de Menthe

Method

1. Make the crust first. Combine the biscuit crumbs with the butter. Press the mixture into the base of a 23 cm springform pan.
2. Make the filling next. Beat together the ice cream, cream and Crème de Caçao. Fold the crushed Flake Bars through the mixture.
3. Spread the ice cream mixture over the crust and freeze for about 2 hours until firm.
4. Make the topping. In a saucepan heat the caster sugar, cream and butter until melted. Remove from the heat and stir in the dark chocolate until melted. Add the vanilla essence. Pour over the frozen ice cream and freeze for a further 1-2 hours.
5. Make the sauce. Bring the cream to the boil in a saucepan. Whisk in the chocolate until melted. Cool. Stir in the liqueur.
6. Dust the torte with sifted icing sugar if desired, and serve with the sauce spooned over.