3L Vanilla Ice Cream
4 x Caramel Milk sticks chopped plus extra to serve
2 x Mocha sponge rolls (you can use any flavour)
fresh or frozen strawberries to serve
Grease a 6cm-deep, 20cm round (base) springform cake pan, line base and side with 4 layers of baking paper, extending paper 9cm above edge of pan.
Place ice-cream in a large bowl. Stand for 10 minutes or until softened (ice-cream should not be melted).
Meanwhile, cut each sponge roll into 7 slices. Arrange slices across base and around side of prepared pan in 3 rows, lightly pressing to secure.
Roughly chop Lindt Caramel Chocolate sticks and add to bowl with ice-cream. Fold into ice-cream until just combined. Spoon half the ice-cream mixture into pan, pressing gently with a spatula to compact. Repeat with remaining ice-cream mixture. LEAVE SOME FOR SERVING. Level top with a spatula. Arrange remaining roll slices over ice-cream mixture, lightly pressing to secure. Cover with plastic wrap. Freeze overnight.
Dollop cake with Soft set aside ice cream. Top with extra chopped caramel chocolate, strawberries and Serve immediately. Enjoy 🎂🍨🍧🍦