Neven Maguire's Chocolate & Vanilla Ice Cream Cake

INGREDIENTS

• 3 Cartons Simply Better Irish Made Madagascan Vanilla Bean Ice Cream
• Softened Butter, for greasing
• 1 Pack Simply Better Belgian Chocolate Cookies, finely chopped
• 2 Packs Simply Better Handmade Hazelnut & Almond Tiffins, finely chopped
• 1 Carton Simply Better Handmade Belgian Chocolate Sauce
• 1 Carton Simply Better Handmade Irish Salted Toffee Sauce
• 1 Pack Simply Better Handmade Salted Caramel Truffles

METHOD

1. Remove the ice cream from the freezer and leave to soften for 10 minutes until it is easy to spread with a spatula. Grease a 23cm spring form tin with butter and line with parchment paper.
2. Scatter the cookies on the bottom of the tin. Spread a carton of ice cream on top, pressing it into the cookies. Then scatter over half of the hazelnut & almond tiffin’s, again pressing them into the ice cream. Drizzle with half of the chocolate and caramel sauces. Repeat the layers, finishing up with a layer of the ice cream, then swirl the top with a knife to fluff it up.
3. Freeze the chocolate ice cream cake for at least 12 hours or up to 1 month. When ready to serve, remove the cake from the tin, then put on a cake stand and peel off the paper. Decorate with some more chocolate and toffee sauce and some salted caramel truffles and cut into wedges to serve.