2L coconut mango ice-cream
2 peaches, stones removed, diced
1 cup white chocolate bits
103g block Death by White
Chocolate with Raspberry and Balsamic, broken into small pieces
Sliced mango, peach and star fruit, baby vanilla meringues, passionfruit pulp, to decorate
Note: Allow 10 minutes chilling
Put ice-cream in a large bowl and stand for 5 minutes to soften but not melt. Add peach and white chocolate bits to ice-cream 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 30cm sheet of baking paper on a flat surface. Pour chocolate onto baking paper, using a spatula to spread evenly. Transfer paper to an oven tray and chill for 20 minutes or until hard. Break chocolate into pieces.
Unmould ice-cream cake (if tight, rub a hot cloth around edge of tin to soften slightly). Put cake on a stand. Decorate with shards, fruit and meringues. Drizzle with passionfruit pulp. Serve.
This recipe originally appeared in Family Circle, Christmas 2015