Creamy Rum & Raisin Ice Cream Cake with Pecan Brittle

Creamy Rum & Raisin Ice Cream Cake with Pecan Brittle
25 Mins
Prep time
30 Mins
Cooking time
Serves 12

What you need


  • 2/3 cup caster sugar
  • 2 cups pecan halves, roasted and roughly chopped
  • Sea salt flakes, to taste

Ice Cream

  • 1½ cups raisins
  • 1/3 cup dark rum
  • 2 x 400g cans sweetened condensed milk
  • 200g CADBURY Dark Chocolate Melts
  • 200g CADBURY Milk Chocolate Melts
  • 500g PHILADELPHIA Original Spreadable Cream Cheese
  • 3 cups thickened cream

How to make it

  1. HEAT the sugar in a saucepan, without stirring, until melted and amber in colour. Quickly stir in pecans until well coated then spread on a lined baking tray, using forks to separate pecans. Sprinkle with sea salt and cool. Break or roughly chop brittle into small pieces.
  2. COMBINE the raisins and rum in a heatproof bowl, cover and microwave on HIGH for 2 minutes. Carefully remove the cover, stir and cool.
  3. COMBINE 1 can condensed milk and the dark chocolate in a saucepan. Stir over a low heat until the chocolate has melted. Transfer to a bowl and chill in the freezer for 15 minutes. Repeat this step with remaining condensed milk and milk chocolate.
  4. BEAT the dark chocolate mixture and half the PHILLY with an electric mixer until smooth. Add half the cream and beat until soft peaks form. Pour into a greased and paper lined 25cm springform pan. Freeze for 10-15 minutes.
  5. REPEAT the process with milk chocolate mixture, remaining PHILLY and cream. Fold through the raisin mixture and half the pecan brittle. Pour the mixture over the dark chocolate ice cream layer. Cover and freeze for 6 hours or overnight.
  6. CUT the ice cream into wedges and place onto serving plates, sprinkle with remaining brittle. Serve immediately.