Tim Tam Mudslide Ice Cream Cake

Prep: 30 mins || Serves: 10-12



1 litre tub good-quality vanilla ice-cream

2 x 191g packets Arnott’s Tim Tam Chocolicious Velvet Mudslide

250g cream cheese, chopped, at room temperature

1⁄3 cup icing sugar mixture

200g dark cooking chocolate, chopped

1⁄2 cup pure cream


Grease a large, deep loaf pan (base measures 11.5cm x 20cm x 9cm deep). Line base and sides with baking paper, extending paper 5cm above pan edges.

To make fudge sauce, place chocolate and cream in a heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until smooth. Remove bowl from heat. Cool to room temperature.

Meanwhile, slightly soften ice-cream in a large bowl at room temperature.

Arrange 20 Tim Tams upside-down over base of prepared pan in a single layer. Process remaining Tim Tams in a food processor until crushed. Transfer to a bowl.

Process cream cheese and sugar in a same, clean food processor until smooth. Add ice-cream. Process until combined. Spoon half over Tim Tams in pan. Smooth top. Spoon over half the sauce, reserving remaining sauce. Top with remaining ice-cream mixture. Smooth top. Sprinkle with crushed Tim Tams. Cover. Freeze overnight, or until firm.

To serve, invert cake onto a plate. Remove lining paper. Heat reserved sauce in a jug in the microwave until warm. Drizzle over cake.