Keep Your Chill

Transform 5 ingredients into a stunning dessert

Espresso KitKat ice-cream cake SERVES 6 PREP 30 MINS + OVERNIGHT FREEZING 10 x 45g assorted KitKat chocolate bars, broken into fingers ¼ cup instant coffee powder 2 cups (500ml) double thick vanilla custard 1 litre vanilla bean ice-cream Mixed berries, to serve 1 Grease and line base and sides of an 18 x 28cm slice pan with baking paper, extending paper 2cm above pan. Crush 4 x Milk KitKat fingers in a snap-lock bag using a rolling pin. Transfer to a heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Quickly spoon into prepared pan, and spread evenly over base. Place in fridge 10 mins to set. 2 Dissolve instant coffee in 1½ tbsp boiling water. Stand 5 mins. Stir into custard. 3 Spoon…

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Take 5 (Digital) - 1 Issue, TAK2449

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