Ice cream cake. Get 2L ice cream and let it soften. Divide into two bowls. To bowl one add about 10 crushed choc ripple biscuits and stir. Then blitz a couple of handfuls of frozen berries (or fresh) with a violet crumble bar and stir into bowl two. Put the berry layer into a silicone cake pan or a lined ordinary tin, smooth out, then top with the biscuit layer. Freeze. Serve as is or with a berry coulis (v. easy- berries, lemon and sugar simmered and pureed). Looks way impressive and is very easy and cheap. You can top with choc curls, fresh berries and/or mint leaves
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