150g oat biscuits, crushed into crumbs
1/2 tsp ground cinnamon
50g pecan nuts, chopped
For the Ice Cream Filing:
1 x 397g can sweetened condensed milk
200g creme fraiche
300mls natural yogurt
1 tsp ground cinnamon
200g apple sauce (home made or from a jar)
1 tsp vanilla extract
For the sauce:
80g dark muscovado sugar
100g fresh double cream
100g apple sauce
1/2 tsp vanilla extract
Follow The Steps
Start preparing the base by lining the base of a 20cm loose bottom or spring form cake tin with baking parchment.
Gently melt the butter in a sauce pan, remove from the heat and add the crushed biscuits, chopped pecans and cinnamon.
Spoon half of the mixture into the bottom of a lined cake tin and press down evenly.
To make the ice cream filling, pour the condensed milk, creme fraiche, yogurt and cinnamon into a mixing bowl and beat with an electric whisk for 5-6 minutes.
Add the apple sauce and vanilla extract and mix well. Pour over the crumb base and smooth the top.
Evenly sprinkle over the remaining crumb mix - cover with cling film and place in the freezer for at least 5 hours or until completely frozen.
For the sauce, melt the butter in a pan with the dark muscovado sugar, double cream and vanilla extract.
Bring gently to a simmer then stir in the apple sauce - keep warm.
Take the ice cream cake from the freezer about 1 hour before serving, remove from the tin and place onto a serving plate.
Place in the fridge to soften slowly.
Cut into small wedges and serve with the warm toffee sauce spooned over.