• Remove ice cream from freezer for 2 minutes to soften. Roughly chop all Tim Tams and put in mixing bowl. Fold in ice cream. Mix well.
• Line baking tray with non-stick paper. Pour mixture into tray and smooth to level of tray. Put in freezer for at least two hours or until set hard.

Ganache

• Heat cream slowly and bring to simmer, avoid boiling. Once you see bubbles, remove from heat and whisk gradually adding chocolate until very smooth. Add olive oil and a pinch of salt and mix well.

Cake Assembly

• Put one slab of chocolate brownie onto a resting rack, remove ice-cream slab from freezer and place on top of chocolate brownie, then place the second slab of chocolate brownie on top to make a sandwich.
• Pour ganache very slowly over Tim Tam cake (do not use spatula to smooth it out) allowing the weight of ganache to naturally cover the cake. This will allow a smooth finish. Put in freezer and allow to cool down for 30 minutes. Serve.