Sophie Thompson's Ice Cream Cake

Method

1. Soften ice cream

   Take your ice-cream from the freezer and leave on the side to soften a bit.

2. Melt butter

   Gently melt the butter, either in the microwave or on a low heat on the hob

3. Crush biscuits, mix in melted butter

   Whilst the butter is melting, get your biscuits into a plastic bag (make sure it has no holes!) and give them a good pummelling with a rolling pin until you have ginger nut crumbs. Put the ginger nut crumbs into a large bowl and add the melted butter. Mix in well.

4. Press mix into tin

   Take the butter and ginger nut mixture and pour into the bottom of a 20cm tin (a tin with a removable bottom will make lifer easier later). Press the mixture into the base of the tin.

5. Mix ice cream and chocolate chips together, add to tin and refrigerate

   Place your softened ice-cream into another large bowl and stir until a smooth consistency. Next, stir the chocolate chips into the smooth ice-cream, and spread this mixture evenly over the ginger nut bottomed tin. Place the tin in the freezeruntil the cake is firm (2 - 4 hours)

6. Take out of tin

   When you’re ready to serve, remove your pudding from the freezer, and liberate from tin.

7. Drizzle over ice cream

   Give your Joe & Sephs a good stir to get it going, and drizzle it like a loon all over your ice cream cake.

8. Top with toasted almonds

   Finally, lightly toast the flaked almonds and scatter over the pudding for an added texture.

9. Serve

   Serve to the deserving