1. You can use left over pieces of Macphie Sticky Toffee Sensation® or to make from scratch place Sticky Toffee Sensation® in a bowl and beat on slow whilst gradually adding the water and oil for 1 min, then scrape down. Mix for 2 mins on medium, reduce to slow and mix for a final minute.  Deposit approx. 4.5kg for a 75cm x 45cm sheet. Bake at 180°C for 40 mins.  Cut into small pieces once cool.

  2. Use toffee ice cream or to make ice cream using Macphie Plant-based Cream Alternative, add sugar into the Macphie Plant-based Cream Alternative.  Pour into a table top churner and mix until it thickens (time will depend on machine).  Place into a tub and freeze until required.

  3. Mix the Macphie Sticky Toffee Sensation® pieces, sofened ice cream and Macphie Toffee Sauce in a cold bowl, reset a container.

  4. Drizzle with more Macphie Toffee Sauce and load with extra pieces of Macphie Sticky Toffee Sensation®.  Freeze until ready to use.