• 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
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.
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).
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.