Turn a tub of yum into lolly-filled layers of amazing – and it’s so easy
4L Neapolitan ice-cream
1 cup dark chocolate Maltesers, plus extra to decorate
10 chocolate cream wafer biscuits, halved
1 cup mini mallows, plus extra to decorate
1⁄2 cup honey roasted macadamias, chopped
2 cups caramel popcorn, plus extra to decorate
200g block Caramello chocolate
Store-bought salted caramel topping, to serve
Sparklers, to decorate (optional)
Grease a 22cm round springform tin with baking paper, extending 3cm above the tin. Use a knife to separate the chocolate ice-cream, put in a large bowl and set aside for 10 minutes. Return remaining ice-cream to freezer.
Use a large spoon to beat chocolate ice-cream until almost smooth. Fold in Maltesers. Spoon into prepared tin and smooth surface. Arrange half of the wafer biscuits randomly over the top. Freeze for 30 minutes.
Meanwhile, separate strawberry ice-cream from vanilla and transfer strawberry ice-cream to a large bowl. Set aside for 10 minutes. Return vanilla ice-cream to freezer.
Use a large spoon to beat the strawberry ice-cream until almost smooth. Fold in mini mallows and macadamias until combined. Spoon onto frozen chocolate layer and smooth surface with a spatula. Arrange remaining wafer biscuits randomly over the top. Freeze for 30 minutes.
Meanwhile, put vanilla ice-cream in a large bowl. Set aside for 10 minutes. Use a large spoon to beat until almost smooth. Fold in popcorn until combined. Spoon onto frozen strawberry layer and smooth surface. Freeze for 6 hours or overnight.
When ready to serve, cut chocolate block into shards. Transfer ice-cream cake to a chilled serving plate. Drizzle with salted caramel topping or sauce and decorate the top with extra Maltesers, mini mallows and popcorn. Arrange chocolate shards in the centre of the cake. Serve immediately, decorated with sparklers, if using.