Ice Cream Crunch Cake

• 250 g macadamia nut cookies (no choc chips)
• 2 liters vanilla ice cream, softened
• 90 g white chocolate, chopped
• 1/2 cup unsalted macadamia nuts, chopped
• 1/4 cup shredded coconut
• 1/3 cup chopped strawberry red licorice
• 1/3 cup chopped apple licorice (I always use Darrell Lea brand)
• 125 g fresh raspberries
• icing sugar, for dusting

1. Grease a 7cm deep, 9cm x 25.5cm (base) loaf pan, Line base and sides with greaseproof paper, allowing a 5cm overhang at both ends.
2. Break cookies into small pieces. Combine ice cream, cookies, chocolate, nuts, coconut and licorice in a bowl.
3. Spoon into prepared pan. Level top with a spatula, making sure to pack it down well, to avoid air pockets forming.
4. Cover and freeze overnight, or until firm.
5. To serve: Stand at room temperature for 5 minutes to soften slightly before turning on to a plate. Top with raspberries, sprinkle with icing sugar. Cut into slices with a hot knife.
6. Enjoy.

nut cookies, vanilla ice cream, white chocolate, unsalted macadamia nuts, coconut, strawberry red licorice, apple licorice, fresh raspberries, icing sugar

Taken from www.food.com/recipe/ice-cream-crunch-cake-265895 (may not work)