We’ll never get sick of a good pavlova at Christmas and we’re sure you won’t either… but

that doesn’t mean we can’t try new things every once in a while. Our Caramel Popcorn Ice-Cream Cake is an amazing alternative to Pavlova for Christmas.  Woolworths have some great inspiration showcasing a wide range of Christmas recipes to choose from. You can grab a copy of the latest Fresh Magazine in store today for ideas or visit more options online. It didn’t take us long to find our favourite cake – Caramel Popcorn Ice-Cream Cake.

INGREDIENTS:

  • 6 eggs
  • 3/4 cup caster sugar + 1 cup caster sugar for caramel sauce
  • 1 tsp vanilla extract
  • 1 1/4 cups plain flour
  • 80g unsalted butter, melted, cooled and 100g unsalted butter for caramel sauce
  • 250g cream cheese, softened
  • 395g can sweetened condensed milk
  • 600ml thickened cream and 1/2 cup for caramel sauce
  • 500ml gold salted caramel & fudge ice-cream
  • 1/2 cup popping corn
  • 80g butter, melted
  • 1/2 cup sugar

METHOD:

  1. Preheat oven to 180°c. Grease and line 2 x 20cm cake tins. Beat eggs, sugar and vanilla in a heatproof bowl until combined. Sit bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water. Beat for 10 minutes until pale, thick and tripled in volume. Remove bowl from heat and beat for a further 3 minutes to cool.
  2. Sift half of the flour over egg mixture and gently fold in. Repeat with remaining flour. Drizzle over butter and fold in. Divide between cake tins. Bake for 20 minutes or until cakes spring back when gently pressed. Set aside to cool.
  3. To make ice-cream; beat cream cheese and milk until smooth and creamy. Gradually add thickened cream and beat until mixture thickens. Combine with ice-cream, transfer to a container and freeze until firm. To make popcorn; preheat oven to 160 degress celsius. Prepare popcorn following packet instructions. Toss popcorn with butter and sugar to coat. Transfer to a tray lined with baking paper and bake for 15 minutes or until crisp. 1/4 of the popcorn for decorating. Process reserve remaining, in batches, until finely chopped.
  4. To make ice-cream; beat cream cheese and milk until smooth and creamy. Gradually add thickened cream and beat until mixture thickens. Combine with ice-cream, transfer to a container and freeze until firm. To make popcorn; preheat oven to 160 degress celsius. Prepare popcorn following packet instructions. Toss popcorn with butter and sugar to coat. Transfer to a tray lined with baking paper and bake for 15 minutes or until crisp. 1/4 of the popcorn for decorating. Process reserve remaining, in batches, until finely chopped.
  5. To make popcorn; preheat oven to 160°c. Prepare popcorn following packet instructions. Toss popcorn with butter and sugar to coat. Transfer to a tray lined with baking paper and bake for 15 minutes or until crisp. Reserve 1/4 of the popcorn for decorating. Process remaining, in batches, until finely chopped.
  6. To make caramel sauce; combine sugar, butter and cream in a saucepan over medium heat. Cook, stirring, for 3 minutes or until boiling. Reduce heat to low. Simmer for 2 minutes. Cool.
  7. To assemble, slice each cake in half horizontally. Spread one layer with ice-cream and top with one third of popcorn mixture. Freeze. Repeat with two more cake layers, ice-cream and popcorn, stacking, and freezing with each addition. Finish with remaining cake layer. Spread top and side of cake with a thick coat of ice-cream. Freeze for at least 2 hours or until firm.
  8. to serve, transfer to cake stand. Top with reserved popcorn and spoon over caramel sauce.

TIP: You can make the cake and layer with ice-cream ahead of time. When ready to serve, top with popcorn and sauce.