The Method

• lIne a loaf tin with cling film and then greaseproof paper
• Open your precious box of BAD BROWNIES and cover the bottom of the tin with brownies - IMPORTANT! The bottom layer of brownie will show at the top of your cake, so put your brownies in upside down.
• MAKE ICE CREAM - OOH so exciting and this is so easy too.
• Pour 300ml double cream and a whole tin of Carnation dulce de leche into a bowl or a stand mixer and whip until it is light and fluffy - it should have medium firm peaks. You should probably test it a few times by eating some (spoon optional).
• Spoon about half of the mix into the top of your your layer of brownies until its roughly flat (dont worry at all about perfection, it will still taste AMAZING!)
• For extra delicious goo, drizzle some salted caramel sauce in the middle.
• Spoon in the rest of your ice cream mix, leaving around d3cm from the top.
• Place your remaining Bad Brownies on top to make the base of your ice cream cake
• Cover it with cling film and put it in the freezer for at least 8 hours, but 24 hours is even better.

When you're ready to serve - take it out of the freezer, flip it onto a board or a nice plate, remove the cling film and greaseproof paper and decorate with anything you like.

We went over the top with chocolate ganache, salted caramel and Maltesers.

Your could try these combos:

• Passion fruit drizzled on top with crushed mini meringues
• White chocolate ganache with crushed Oreos
• Raspberry coulis drizzle with white chocolate buttons
• Salted peanuts scattered on top with peanut butter cups
• Cherry jam drizzles and fresh cherries