Cherry Ripe Ice Cream Slice

A creamy no-bake frozen dessert inspired by the flavours of Australia's favourite Cherry Ripe bar. A rich chocolate crumb base is topped with a luscious Cherry Ripe ice cream filling. Serve with warm dark chocolate sauce for an extra indulgent finish.

Serves: 16–20 Prep Time: 20 minutes Freeze: At least 6 hours

Ingredients

Chocolate Crumb Base

250 g plain sweet biscuits (Marie or Nice)

30 g Dutch cocoa powder

40 g icing sugar

Pinch of salt

100 g butter, melted

Cherry Ripe Filling

600 ml thickened cream

1 × 395 g tin sweetened condensed milk

1 tbsp icing sugar

1 tbsp rum or brandy (optional)

4 Cherry Ripe bars (52 g each), coarsely grated

Method

1. Prepare the tin

Line a 20 × 30 cm slice tin with baking paper, leaving a little overhang to make the slice easy to remove.

2. Make the chocolate base

Crush the biscuits into fine crumbs. Add the cocoa, icing sugar and salt and stir to combine. Pour in the melted butter and mix until evenly combined. Press firmly into the prepared tin and refrigerate while preparing the filling.

3. Make the ice cream filling

Beat the cream, condensed milk, icing sugar and rum or brandy, if using, until thick and creamy.

4. Add the Cherry Ripe

Fold the grated Cherry Ripe bars gently through the cream mixture until evenly distributed.

5. Assemble

Spread the filling evenly over the chilled chocolate base and smooth the surface.

6. Freeze

Cover and freeze for at least 6 hours, preferably overnight, until firm.

7. Slice

Remove from the freezer and allow to stand for 5–10 minutes before slicing.

8. Serve

Serve slices with warm dark chocolate sauce and fresh cherries or berries, if desired

From My Kitchen

This is a great make-ahead dessert because it can live in the freezer until you're ready for it. For a gluten-free version, use gluten-free plain sweet biscuits in the base. Store covered in the freezer for up to 2 weeks.