Gaytime ice-cream cake recipe

Step 1

Grease the base and sides of a 7cm-deep, 10 x 20cm (base size) loaf pan with oil. Line with 2 sheets of plastic wrap, allowing the wrap to overhang the sides. Arrange a single layer of biscuits over the base of the prepared pan. Spoon half of 1 ice-cream tub over the biscuit layer and smooth the surface. Arrange a single layer of biscuits on top. Spoon remaining half tub over the biscuit layer and smooth the surface. Arrange a single layer of biscuits on top. Spoon remaining ice-cream over biscuit layer and smooth the surface. Arrange a layer of biscuits on top. Reserve remaining biscuits. Cover with overhanging plastic wrap and place in the freezer for 6 hours or overnight until firm.

Step 2

Place the chocolate and coconut oil in a microwave-safe bowl. Microwave on High, stirring every 30 seconds, for 1-2 minutes or until melted and smooth. Set aside to cool until room temperature (the mixture should be runny but not warm). Process reserved biscuits in a food processor until coarsely crushed.

Step 3

Turn cake onto a serving plate. Pour chocolate mixture over cake. Press biscuit crumbs onto top and sides of cake. Top with Gaytime Bites. Serve immediately.