Ingredients
• 4 litres chocolate ice cream
• 2 litres vanilla ice cream
• 3 x 50g Violet Crumble bars, roughly chopped
• Half a 250g packet Choc Ripple biscuits, roughly chopped
• Maltesers, frozen raspberries and chopped Violet Crumble, to serve
Method
1. Grease a 6cm-deep, 22cm square cake pan. Line base and sides with baking paper, allowing a 5cm overhang on all sides.
2. Spoon 2 litres chocolate ice cream into a large bowl.
3. Set aside for 10 minutes to soften. Stir until smooth. Spoon into prepared pan. Smooth surface. Cover with plastic wrap. Freeze for 30 minutes or until just firm.
4. Spoon vanilla ice cream into a large bowl. Set aside for 10 minutes to soften. Stir until smooth.Fold in Violet Crumble. Spoon over chocolate ice cream layer in pan. Smooth surface. Cover. Freeze for 30 minutes or until just firm.
5. Spoon remaining chocolate ice cream into a large bowl. Set aside for 10 minutes to soften. Stir until smooth.
6. Fold in biscuits. Spoon over vanilla ice cream layer. Smooth surface. Cover. Freeze overnight or until firm.
7. Stand at room temperature for 5 minutes to soften. Turn out on to a plate. Serve decorated with Maltesers, frozen raspberries and Violet Crumble.
