600ml fresh cream
60ml (1/4 cup) Amarula (optional: use Milo or Hot Chocolate mixed in 60ml milk)
1/2 (400g) tin condensed milk
1 tsp vanilla extract
100g dark chocolate, melted and cooled
100g malted chocolate puffs, halved plus extra to decorate
Amarula Chocolate Sauce
55g dark chocolate, chopped
60ml cream
2 tbsp honey
2 tbsp Amarula
1 tsp vanilla extract
Whip the cream until stiff peaks then add the Amarula and whip until combined.
Fold the condensed milk, vanilla and chocolate into the whipped cream.
Pour into a lined cake tin or silicone mould, sprinkling in the halved chocolate malt puffs as you go. Freeze for 4-5 hours (or overnight) until firm.
To make the sauce, place all the ingredients in a jug and microwave until melted and smooth. Allow to cool slightly.
Unmould the ice ceam cake by briefly dipping into water and unmould it onto a chilled plate. Serve drizzled with the sauce and sprinkled with the malt puffs.
