Frozen Caramel Slice

Prep time: 30 mins || Freezing time: 60 mins + overnight || Serves: 12


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


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

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.

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

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.

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

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