Wow, this “recipe” is easy! In fact, I’d probably go so far as to say it’s amazingly ridiculously easy 🙂
AND it’s pretty darned tasty but then, you knew it would be with a name like that, right? 😉 It’s a bit like a frozen version of Scottish Millionaire’s Shortbread-yum.
Get a dish of some sort, not too big but not too small a 1lb loaf tin would be perfect, or like me you could use a long thin one( to be precise).
Line your pan with cling film or seeing as I had none I used foil backed parchment, or is it parchment backed foil?…I digress…
Get 100g of cookies and crush them into crumbs, I say crumbs because we don’t want dust here, it’s not a cheesecake base so you can be a little chunking if you like, texture is good!
I used a delicious oat one from Borders Biscuits, but depending on the combo you’re going for the sky’s the limit! Their strawberry shortbread with strawberry cheeesecake ice cream anyone?
Next take 65g of butter( I used unsalted as the ice cream I chose was salty enough) & melt it. Combine the melted butter with the cookie crumbs.
Tip about half of this into the tin, I may have been a little heavy handed at this point resulting in a mere scattering over the top, but really it doesn’t matter, just make sure you have a good layer on the bottom. Press into the base and stick in the freezer while you do the next bit.
Take the icecream about half the tub(500mls) and soften. I don’t mean melt it, but you want it soft enough so that you can spread it over the base. Return to the freezer.
Next, in a pan over a low heat, combine 100g of fudge (I chose Ochil Fudge Pantry‘s Death by Chocolate) which you’ve chopped, with 2tbsp of double cream. Stir until melted and glossy. Let cool a little, give a last stir, then pour over the icecream. working quickly so that it doesn’t melt scatter the remaining cookie crumbs over the fudge layer, press down slightly and return to freezer until needed.
When you want to eat it, simply take from deep freeze and cut off a bar! 🙂