May 16, 2017
Passionately Curious
May 17, 2017
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Your guests for dessert on Easter Sunday! This is perfect as it serves a crowd, easy to prepare and really yummy! If you don’t have a ring mould, you can also use a 23cm spring form cake tin.

Serves 12


  • 1 packet ginger biscuits
  • 75g butter, melted
  • 2 litres vanilla ice cream, softened
  • 1 x 360g tin caramel
  • 1 chocolate flake
  • 1 x 80g milk chocolate
  • 1 packet speckled eggs or chocolate balls


  1. Spray the mould with non stick spray.
  2. Melt butter in a glass bowl in the microwave.
  3. Crush biscuits in a food processor and then add the melted butter.
  4. Spoon a layer of softened ice cream on the base of the mould.
  5. Then add the caramel on top of this (Tip – spoon the caramel first into a bowl and then mix well as this makes it easier to spread)
  6. Sprinkle the chocolate flake over the caramel.
  7. Add another layer of ice cream
  8. Finally press down the biscuit base.
  9. Cover and place in freezer. Freeze for about 4 hours or preferably overnight. Remove from freezer about 15 minutes before serving.
  10. Turn out and place on a platter.
  11. Melt chocolate in microwave – break up into pieces and place in a glass bowl and melt on 70% power for 1 – 2 minutes. Stir with the handle of a wooden spoon, until chocolate is smooth. It must be completely melted to be able to drizzle over ice cream.
  12. Drizzle melted chocolate over top and then decorate with eggs or chocolate balls.
  13. If using a spring form pan, remember to start the layers with a biscuit layer as you will not have to invert the dessert when ready to serve.

Kind Regards


Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.