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Icecream cake topped with chocolate shaving and biscuits on a cake stand
Print Recipe

Tim Tam Vanilla Icecream Cake

Course: Dessert
Cuisine: Modern Australian

Ingredients

  • 1 pack mango flavoured Tim Tams use any flavour you wish to
  • 400 ml full cream milk
  • 400 ml condensed milk
  • A pinch of salt
  • 250 ml double/thick cream chilled
  • ½ tsp good quality vanilla essence

To decorate:

  • ½ pack mango flavoured Tim Tams
  • Dark chocolate shavings
  • Cake Sprinkles

Instructions

  • Line the bottom of a round springform cake tin (20cm) with baking paper.
  • Crumble the Tim Tams in a food processor and add this to the cake tin. Press down well using a spoon or ladle to form a tight base. Refrigerate.
  • Add the milk, condensed milk and salt to a pot; bring to boil and then simmer gently till you get the consistency of a thin custard. Make sure you keep a close eye stirring often or else the mixture can bubble over. Remove from heat and allow to cool down completely and then refrigerate for at least 30 minutes.
  • Beat the chilled cream to get soft peaks. Add the vanilla essence and then gently fold in the chilled condensed milk mixture till combined well.
  • Pour this over the Tim Tam mixture in the baking tin and freeze for at least 4 hours or till completely set. Remove from the cake tin onto a serving stand.
  • To decorate, I lined the edges of the icecream cake with chocolate shavings. Added 2 Tim Tams to the top and a handful of sprinkles. Just let your creative juice flowing and decorate it however you wish to.