This slice is great in summer for the kids and adults alike - you can make a caramel swirl for the kids and a rum and raisin for the adults - the combinations are endless. best to freeze them overnight before serving.
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600ml thickened cream
1 tin (395g) sweetened condensed milk
1 teaspoon vanilla essence
1 tin (380g) caramel filline
2 packets of malt biscuits (like Malt-o-Milk)
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Directions Preparation:40min › Extra time:8hours freezing › Ready in:8hours40min
To prepare, line a container with plastic wrap. I use a tupperware type container - approx 4-5 cm high, about 35-40 cm long and about 15-20cm wide with a air tight lid. Line it so the plastic wrap hangs about 7cm over each side.
Place one one layer of biscuits in the bottom of the container so they cover the bottom. (Make note of which way you put these biscuits as you want to lay the top layer the same way.
In a metal bowl beat the cream, condensed milk and vanilla with an electric beater until the mix is in medium to hard peaks - about 10-15 minutes.
Pour this mixture on to the biscuits in the container. Warm the caramel so that it is easy to swirl, then let it slightly cool, then spoon it over the cream mix and swirl with a knife till its swirled through, thought don't mix it through fully.
Place the second layer of biscuits on top and lightly push down. Fold the hanging plastic wrap over the biscuits and place the lid on top of the container. Place in the freezer for about 5-6 hours - or best, overnight.
When you're ready to serve cut along the biscuits so that you have seprate sandwiches with a biscuit on the bottom and the top.
Use different flavours
You can replace the caramel with any flavour you like. You could also add M&Ms or chopped up bits of Mars Bars, mixed through the cream mixture before you lay it on the biscuits.