750ml Baileys Original Ice Cream, slightly softened
1/3 cup pecans, toasted and chopped
1 cup raw sugar
2 tablespoons water
½ cup caramel topping
Mix It Up
Preheat oven to 180C.
Crush biscuits in a food processor until a fine crumb. Add butter and pulse until combined. Place biscuit crumb on a tray lined with baking paper and bake in oven for 12 -15 minutes or until golden. Remove from oven and set aside to cool.
To assemble the cakes, you will need 4 food stack rings, which are 8cm high and 8cm in diameter. Place rings on a baking paper lined tray that will fit in your freezer. Place a ¼ cup of crumb in the base of each ring. Top with 2 small scoops of ice cream and press down to form base. Repeat layering, pressing down gently to ensure a cylindrical cake. Freeze until set. 3 hours or preferably overnight.
Remove cakes from rings and place on tray. You may need to wipe the outside of the ring with a warm cloth to loosen the cake from the ring mould. Return to freezer until ready to serve.
In the meantime, make the pecan toffee shards. Place the pecans on a baking tray lined with baking paper.
Place the raw sugar and water in a clean heavy based saucepan and heat until sugar is dissolved, stirring occasionally. Bring sugar to the boil and do not stir again. Cook until the sugar turns a golden caramel colour, approximately 5-7 minutes. Pour over prepared pecans and set aside until set then break into large pieces.
To serve, place the teacakes on a serving platter, top with the pecan shards and then a drizzle with the caramel topping. Serve immediately.