Australian Ice Cream Cake Recipe (Easy, Fun & Layered)

This classic Aussie ice cream cake is made by layering softened ice cream, cookies, and fun toppings like chocolate bars, sprinkles, or fruit. Perfect for hot days — no oven required!

Ingredients

• 2 litres vanilla ice cream (or your favorite flavor)
• 1 litre chocolate ice cream (optional for layers)
• 1 pack Arnott’s Chocolate Ripple biscuits or Tim Tams (crushed)
• 1 cup whipped cream (optional, for topping)
• 1 bar Cadbury Flake or Crunchie (crumbled for topping)
• ½ cup chocolate sauce or caramel sauce (optional)
• Sprinkles, M&Ms, or fresh strawberries for decoration

Directions

1. Prep Pan:
2. Line a 20 cm springform cake tin with baking paper or cling film for easy removal.
3. Soften Ice Cream:
4. Let ice cream sit out for about 10 minutes until spreadable (not melted).
5. Create Layers:
6. Start with a layer of crushed biscuits at the bottom.
7. Spread a thick layer of softened vanilla ice cream over the base.
8. Add optional crushed Tim Tams or chocolate layer next.
9. Repeat with chocolate ice cream or another vanilla layer if desired.
10. Top It Off:
11. Add whipped cream, drizzle with chocolate or caramel sauce.
12. Sprinkle with crushed Flake, M&Ms, or fruit.
13. Freeze:
14. Cover and freeze for at least 4–6 hours or overnight until firm.
15. Serve:
16. Remove from the tin, slice, and serve immediately.

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