• 1.5 litres (2½ pints) chocolate fudge brownie ice cream
  • 500 ml (17 fl oz) strawberry cheesecake ice cream
  • milk chocolate curls (see page 12)

Remove the ice cream from the freezer, to allow it to soften up slightly. Base-line a 23 cm (9 inch) springform tin with nonstick baking paper. Tip two-thirds of the chocolate ice cream into the lined tin and spread around evenly using a palette knife.

Spread over the strawberry ice cream in the same way, then top with the remainder of the chocolate ice cream. Replace on a flat surface in the freezer.

Take the ice cream cake out of the freezer just before the party and place on a serving plate. Decorate with chocolate curls. Then carefully replace in the freezer, until ready to serve. Push in some candles before serving, if wished.

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