Ingredients
• 1L vanilla ice-cream
• 1L choc chip ice-cream
• 125g milk chocolate Tim Tams, roughly chopped, plus extra to decorate
• 2 Tbsp Kahlúa or Baileys Irish Cream (optional)
• 2 x 180g blocks dark chocolate, broken into pieces
• Chocolate balls, biscuits, wafers, dried figs, strawberries, chocolate topping, to decorate
Note: Allow overnight freezing and 25 minutes chilling
Method
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Spoon half of each ice-cream, alternating colours, into the base of an 18 x 7cm-deep non-stick loose-based round cake tin. Stand for 5 minutes to soften but not melt. Sprinkle half the chopped biscuits and 1 Tbsp of the liqueur, if using, over ice-cream and gently swirl through to combine. Repeat with remaining ice-cream, biscuit and liqueur. Cover tin with plastic wrap. Tap tin firmly on a flat surface to remove air bubbles, then freeze overnight.
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To make curls and twigs, melt chocolate in a medium heatproof bowl over a pan of simmering water. Stir occasionally until chocolate is melted and smooth.
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Put 1/2 cup of the melted chocolate in a small disposable piping bag. Pour remaining chocolate onto a 30cm sheet of baking paper, spreading evenly until about 3mm thick. Transfer chocolate-covered paper to an oven tray and chill for 10 minutes or until just set but not too hard.
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Transfer paper to a flat surface. Using a small metal ice-cream scoop, drag scoop down the length of chocolate, to form large thick curls. Put curls on a plate and set aside.
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Put another 30cm sheet of baking paper on a flat surface. Snip end of piping bag and pipe twig shapes onto paper. Transfer chocolate-covered paper to an oven tray and chill for 15 minutes or until firm (curls and twigs can be stored in an airtight container in the fridge).
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Unmould cake from tin (if tight, rub a hot cloth around edge of tin to soften ice-cream slightly). Put cake on a cake stand. Decorate with chocolate curls and twigs, chocolate balls, biscuits, figs and strawberries. Drizzle with chocolate topping. Serve.
This recipe originally appeared in Family Circle, Christmas 2015.
