Choc vanilla crunch ice-cream cake

Method

1. 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.

2. 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.

3. 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.

4. 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.

5. 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).

6. 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.