- 1 litre Woolworths Tin Roof ice cream
- 4 free-range eggs
- 100 g dark brown sugar
- ½ cup water
- 6 Woolworths bakery almond croissants
- butter, for spreading
Preheat the oven to 180°C.
Grease a 23 x 30 cm rectangular baking dish liberally with butter. Melt 1 litre Woolworths Tin Roof ice cream in the microwave.
Whisk together with 4 free-range eggs, 100 g dark brown sugar and ½ cup water until well combined.
Halve 6 Woolworths bakery almond croissants and spread butter on the insides. Arrange the bottom halves in the baking dish, then pour over the ice-cream mixture ensuring they’re covered, then add the tops of the croissants, pressing them in.
Dot with 50 g butter, cover with tin foil and bake for 45 minutes, or until set. Remove the tin foil for last 10 minutes of baking. Serve with the remaining ice cream.