Ingredients
• 2L mint choc chip ice-cream
• 125g Chocolate Ripple biscuits, roughly chopped
• 180g block dark chocolate, roughly chopped
• Mint slice biscuits, after dinner mints, peppermint chocolate Aero bars, Peppermint Crisps, BBs mint chocolate balls, marshmallows, spearmint leaves, chocolate topping, to decorate
Note: Allow overnight freezing and 30 minutes chilling
Method
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Put ice-cream in a large bowl and stand for 5 minutes to soften, but not melt. Add chopped biscuits and stir to combine. Spoon mixture into an 18 x 7cm-deep non-stick loose-based round cake tin. 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 shards, melt chocolate in a medium heatproof bowl over a pan of simmering water. Stir occasionally until chocolate is melted and smooth. Lay a 35cm sheet of baking paper on a flat surface. Pour chocolate onto baking paper. Using a spatula, spread evenly over paper, leaving a 7cm border on one short end. Starting at the other short end, roll paper tightly, enclosing chocolate. Chill for 20-30 minutes or until chocolate is hard. Gently unroll paper, to form chocolate shards (shards 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 stand. Decorate with chocolate shards, biscuits, confectionery and spearmint leaves. Drizzle with chocolate topping. Serve.
This recipe originally appeared in Family Circle, Christmas 2015.
