Chocolate

Frozen caramel slice

Name: Frozen caramel slice
Prep time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 400g shortbread biscuits; 80g unsalted butter, melted, cooled; 1 cup (90g) desiccated coconut; 1.5L caramel gelato or ice cream, softened; 400g jar dulce de leche (from gourmet food stores); 200g dark (70%) chocolate, chopped; 300ml thickened cream; 1/4 cup (60ml) sunflower oil

3 ratings

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by Phoebe Wood

Mar 01, 2017

Shortbread, chocolate and caramel come together in a wicked frozen dessert that will keep the late summer heat at bay. The bonus? It's freezer-ready for ad-hoc entertaining (not that you'll want to share).

400g shortbread biscuits
80g unsalted butter, melted, cooled
1 cup (90g) desiccated coconut
1.5L caramel gelato or ice cream, softened
400g jar dulce de leche (from gourmet food stores)
200g dark (70%) chocolate, chopped
300ml thickened cream
1/4 cup (60ml) sunflower oil

Method

1.

Grease the base and sides of a 5cm-deep, 20cm x 30cm lamington pan. Line with baking paper, leaving some overhanging.
2.

Place shortbread in a food processor and whiz to fine crumbs. Add the butter, coconut and a pinch of salt, and pulse to combine. Press into the base of the prepared pan, using the back of a spoon to smooth the surface.
3.

Spread over gelato, then dulce de leche. Smooth the surface, then freeze for 1 hour to firm up.
4.

Place chocolate in a heatproof bowl. Place cream in a pan over medium heat and bring to just below boiling point. Pour the hot cream over the chocolate and stir until melted and smooth. In 2 batches, stir in the oil until combined.
5.

Cool slightly, then pour over the slice and smooth the surface. Freeze overnight or until firm.
6.

Remove from freezer 20 minutes before serving. Using a warm knife, cut into pieces and serve immediately.