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“from Vicki Dolan”
READY IN:
2hrs 20mins
SERVES:
12
YIELD:
1 ice cream cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine coffee, water, tia maria and set aside to cool.
  2. Beat together condensed milk and cream in a large bowl with electric mixer until thick. Fold in 1/2 of the coffee mixture.
  3. Combine the remaining coffee mixture with the milk and brush well over both sides of sponge fingers.
  4. Line a 20cm square cake tin with foil. Spoon 1/2 the cream mixture into the pan and top with sponge fingers. Top with remaining cream mix and freeze until set.
  5. Decorate with flakes almonds, strawberries, blueberries or melted chocolate.

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