Guests' mouths will be watering at the mere sight of this ice cream show-stopper. Gingerbread crumbs are sandwiched between melty layers of chocolate and spiced vanilla ice cream, finished off with toffee popcorn and oozy salted caramel.
2 x 900ml tubs vanilla ice cream
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Pinch ground cloves
1/2 tsp oil, for greasing
2 x 900ml tubs triple chocolate ice cream
1/2 x 270g pack mini gingerbread men, crushed into breadcrumbs
100g (3 1/2oz) toffee popcorn
50g (2oz) dark chocolate, melted
2 tbsp salted caramel sauce
Spoon the vanilla ice cream into a bowl and stir in the spices. Put in the freezer to firm for an hour. Meanwhile, brush a deep, 19cm spring form cake tin with the oil and line with two layers of clingfilm.
Using a spoon, press a third of the chocolate ice cream into the base of the tin, levelling with the back of a spoon. Freeze for 1 hour until set.
Sprinkle a third of the gingerbread crumbs over the chocolate ice cream, then spoon a third of the spiced vanilla ice cream on top and spread flat as before. Return to the freezer for 1 hour to set firm.
Repeat steps 2 and 3 twice more each. Once all six layers are complete, freeze the cake, covered with clingfilm, overnight, or until ready to serve.
To serve, put a serving plate on top and invert. Carefully release the cake from the tin and peel off the clingfilm. Top with the popcorn and drizzle with the melted chocolate and salted caramel sauce.
Tip: Make this ice cream cake up to 2 weeks before, but wait to decorate on the day of serving so the sauces are still glossy.
Recipes courtesy of Tesco