This Ice Cream cake is sure to be the devil's work.
Rich caramelised condensed milk and luscious vanilla ice cream topped with decadent Russian fudge; it's best served in small slices.

• Dulce de Leche Ice Cream Cake
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• 2 litres of vanilla ice cream
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• For the Dulce de Leche:
• 1 x 400 gram can of sweetened condensed milk
• 2 good pinches of sea salt
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• To serve:
• Russian Fudge, crumbled - see recipe here

1. To make the Dulce de Leche
2. Preheat the oven to 180°C (356°F)
3. Boil your kettle.
4. Place the sweetened condensed milk into a non-metallic, ceramic or pyrex baking dish and sprinkle with salt.
5. Cover the dish with tinfoil and place inside a bigger roasting pan to act as a bain-marie / water bath.
6. Pour boiling water around the baking dish to reach ¾ of the way up the sides.
7. Bake the sweetened condensed milk for 1 to 1½ hours, checking every 20 minutes to top up the surrounding water level.
8. Remove from the oven and give it one final good whisk when it has reached a glorious caramel to ensure a smooth sauce.
9. Allow to cool and chill until ready to use.
10.  
11. To make the cake:
12. Line a 20cm round cake tin with two layers of plastic wrap.
13. Soften the vanilla ice cream for 5 to 10 minutes depending of the temperature of your kitchen.
14. Gently swirl half of the Dulce de Leche through the ice cream.
15. Spoon the ice cream into the prepared cake pan and tap or gently drop the pan onto a wooden board to raise any air bubbles and smooth the surface.
16. Cover with plastic wrap and return to the freezer to firm for 2 to 3 hours or until ready to serve.
17. Invert a chilled plate onto the ice cream cake and flip to release.
18. Peel off the plastic wrap.
19. Pour the remaining Dulce de Leche over the ice cream cake and top with crumbled Russian Fudge.
20. Serves 12 to 16 or more!