Salted Caramel Ice Cream Cake with FroPro
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Prep: 10 minutes
Cook: 2 - 4 hours
25 g puffed rice (1 cup)
30 g almond meal (¾ cup)
55 g butter, melted (¼ cup)
105 g Salted caramel ice cream (1 ½ cups)
55 g cream cheese (¼ cup)
- Combine the puffed rice, almond meal and butter in a bowl. Stir to coat. Press into a plastic wrap covered spring form cake tin and chill to set.
- Place the ice cream and cream cheese in a bowl and beat with an electric mixer on low until soft. Dollop over the base, cover and place in the freezer to set .
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