Ice Cream Cake Recipe

• 2 liters Butterscotch Ice Cream
• 1 packet Arrowroot Biscuits
• 1 packet Chocolate Cream Biscuits (crushed)
• 50 g Choco Chips
• 100 g Peanuts (roasted & crushed)
• ½ cup Dark Chocolate Syrup
• ½ cup Bitter Coffee Decoction

• Soak the arrowroot biscuits in coffee decoction for 30 seconds.
• Combine chocolate cream biscuits with ice cream.
• Layer the soaked biscuits in a pudding pan.
• Pour chocolate syrup.
• Add a layer of choco chips and peanuts.
• Top up with a thick layer of ice cream.
• Repeat the process until the biscuits are over.
• Refrigerate until set.
• Remove and cut into slices.
• Serve cold.