Bounty Ice Cream Torte by Zarnak Sidhwa

Ingredients:

• Coconut biscuits or macaroons (crushed) 18
• Butter (melted) 1/4 cup
• Fudge sauce 3/4 cup
• Coconut candy bars 1 cup
• Vanilla ice cream (softened) 1 liter
  
• Coconut ice cream (softened) 1 liter
  
• Sliced almonds (toasted) 1/4 cup
• Toasted coconut to decorate

For Fudge Sauce:

• Cream 1 cup
• Brown sugar 1/2 cup
• Golden syrup 2 tbsp
• Butter 1 tbsp
• Grated dark chocolate 200 gm
• Vanilla essence 1-1/2 tsp

Method:

1. Combine cookie crumbs and butter.
2. Press onto bottom of greased 10-inch spring form pan.
3. Freeze for 15 minutes.
4. Reheat fudge sauce to make it pourable and then pour chocolate fudge sauce over crust.
5. Trim one end from each candy bar; arrange around edge of pan.
6. Freeze for 15 minutes.
7. Spread vanilla ice cream over fudge topping; freeze for 30 minutes.
8. Spread coconut ice cream over vanilla layer; sprinkle with almonds.
9. Cover and freeze until firm.
10. Remove from the freezer 10 minutes before serving.
11. Remove sides of pan.
12. Slice and serve sprinkled with toasted coconut shavings and more fudge sauce.
13. Combine cream, brown sugar, golden syrup, and butter in saucepan, on low heat, keep stirring.
14. Once it comes to boil, lower the heat, keep stirring for 2 minutes.
15. Remove from fire, add grated chocolate, mix well with whisk.
16. Mix till chocolate melts.
17. Add vanilla essence. Mix.
18. Store in air tight bottle in fridge and before using reheat or micro a few seconds to achieve pourable consistency.