Pecan Pebble Ice-Cream Cake

Serves 10 to 12 Preparation: 40 minutes, plus freezing time

Ingredients: 

• 2 Cups – Thick cream

• 1 x 385g tin – Condensed milk

• 2 Tsp – Instant coffee, dissolved in a little hot water and cooled

• 150 g – Ooh La La Pecan Pebbles, crushed (or Almond Pebbles if you prefer)

Method:

1. Beat 1 cup of cream until stiff

2. Fold in half the condensed milk into the whipped cream

3. Pour this mixture into a 28 by 10 cm loaf tin & sprinkle over half the crushed pecan pebbles.

4. Freeze for twenty minutes

5. Beat the remaining 1 cup of cream until stiff

6. Fold the coffee mixture and the remaining condensed milk into the whipped cream

7. Pour the mixture over the partially frozen first layer, sprinkle 50g of the remaining pecan pebbles over the top and return to the freezer until set

8. To serve, remove the cake from the loaf tin (to do this: wrap a hot tea towel around the tin so it comes out easily) Sprinkle the remaining crushed pecan pebbles over the cake

9. Savour and enjoy!