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12 10mins

Cookies & ice cream cheesecake with salted caramel sauce

Ingredients

  • 2L Bulla Real Dairy Vanilla
  • 100g unsalted butter
  • 1/4 cup brown sugar
  • 500g plain chocolate biscuits
  • 1/4 cup caster sugar
  • 1/3 cup unsalted butter
  • 1/4 cup golden syrup
  • 500g cream cheese
  • 1/2 cup Bulla Dollop Cream
  • 1/2 cup caster sugar
  • 1 tsp sea salt
  • 2 tsp vanilla extract

Cooking Directions

  • Process half biscuits until they are fine crumbs, add melted butter and pulse until combined. Press butter crumbs onto base of a lightly greased, baking paper lined 22cm spring form pan. Refrigerate.
  • Process remaining biscuits, pulsing until coarse crumbs (not too fine). Reserve 1/2 cup of crumbs for later. Beat cream cheese, sugar, and vanilla, with electric mixer until smooth and well blended. Add Bulla Real Dairy Vanilla and the biscuit crumbs, a spoon at a time, mix well. Spoon Bulla Real Dairy Vanilla onto crust and smooth the top.
  • For the salted caramel sauce, melt butter, sugars and syrup in a small pan over a low heat, simmer for 3 minutes, stirring occasionally. Add Bulla Dollop Thick Cream and half a teaspoon of salt, stir and taste. Continue to cook for another minute, stirring.
  • Sprinkle reserved 1/2 cup of biscuit crumbs over the ice cream surface. Cover with plastic wrap and freeze overnight.
  • Remove from freezer 10 minutes before serving. Drizzle salted caramel sauce over cake to serve.

Ingredients

  • 2L Bulla Real Dairy Vanilla
  • 100g unsalted butter
  • 1/4 cup brown sugar
  • 500g plain chocolate biscuits
  • 1/4 cup caster sugar
  • 1/3 cup unsalted butter
  • 1/4 cup golden syrup
  • 500g cream cheese
  • 1/2 cup Bulla Dollop Cream
  • 1/2 cup caster sugar
  • 1 tsp sea salt
  • 2 tsp vanilla extract