Come Dine With Me Australia

Salted caramal has proved to be a massive food trend in the last 12 months, but if you're still hesitant to give it a go, Roxanne Simpson shows us how to make the most of it in this delicious dessert.


  • 500ml vanilla ice cream with salted caramel

  • 500 ml plain vanilla ice cream

  • 2 punnets fresh raspberries

  • 8 chocolate chip biscuits

  • Cup of toasted slivered almonds

  • White chocolate grated


  • 1.

    Let the salted caramel ice cream soften slightly.

  • 2.

    Lightly grease a 5 cup loaf tin and line with baking paper making sure the paper falls over the sides.

  • 3.

    Spoon the caramel ice cream over the bas and smooth

  • 4.

    Freeze for 1 hour

  • 5.

    Crush one punnet of raspberries with fork and spread over ice cream

  • 6.

    Crush the biscuits and spread over the raspberries

  • 7.

    Freeze for 1 hour

  • 8.

    Spoon over the plain vanilla softened ice cream and smooth out the surface.

  • 9.

    Cover with cling wrap and freeze for 7 hrs

  • 10.

    To serve turnout onto platter, take off the paper and top with remaining raspberries, slivered almonds and shaved white chocolate

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