Categories: July

Ingredients

• 3 x 500ml tubs chocolate fudge brownie ice cream (such as Ben & Jerry's), just softened
• 500ml tub strawberry cheesecake ice cream (such as Haagen-Dazs), just softened
• 200g bar milk chocolate

Directions

1. The day before, stand a 23cm springform tin on a sheet of baking paper, draw around the tin, then cut out the circle of baking paper and lay in the base of the tin.

2. Tip 2 tubs of chocolate fudge brownie ice cream into the lined tin and spread evenly using a palette knife.

3. Spread the strawberry ice cream on top of the chocolate ice cream, then top with the last tub of chocolate ice cream. Cover and place on a flat surface in the freezer overnight, or for up to 3 days.

4. Meanwhile, put a sheet of baking paper onto a baking tray. Unwrap the chocolate and hold over the tray. Pull a vegetable peeler along the long thin edge of the chocolate to make curly strips, letting the strips fall onto the tray (don’t touch them, as they break easily). Keep going until the chocolate is too small to handle. Put the tray of chocolate curls in the fridge to firm up overnight.

5. About 15 minutes before serving, take the ice cream cake out of the freezer and find a serving plate big enough for it. Run a knife that has been dipped briefly in hot water around the edges of the tin. Unclip the tin sides. Ease a palette knife under the base, then slide the cake onto the serving dish. Use the palette knife to lift the chocolate curls onto the cake. Use a hot knife to cut the cake into slices, discarding the baking paper.

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