Icecream Cake
2 x tins of condensed milk (800ml)
2 x 500ml bottles of cream (or 1 x 300ml and 1 x 500ml)
2 x large crunchie bar
- Whip cream until thickened in a large blender,
- add condensed milk and beat until combined.
- Pour into a bowl with a lid for the freezer.
- Crush crunchie bar with a rolling pin until broken into small chunks.
- Fold crunchie pieces into mixture and freeze for 4 hours.
And that's it!
