ice-cream cake

Ingredients
2 litres raspberry ripple ice-cream

25g packet blue Dollar Five sprinkles

1 litre chocolate ice-cream

1 litre vanilla ice-cream

4 x 50g Milo chocolate bars, finely chopped

White Choc Melts, Smarties and coloured sprinkles, to decorate

Method
1. Grease a 24cm-round springform pan. Line base and side with baking paper.

2. Slightly soften raspberry ice-cream in a large bowl. Stir in sprinkles. Spread mixture evenly over base of pan. Cover and freeze for 1 hour or until just firm.

3. Slightly soften chocolate ice-cream in a large bowl. Spread mixture evenly over raspberry layer. Cover and freeze for 1 hour or until just firm.

4. Slightly soften vanilla ice-cream in a large bowl. Stir in Milo bars. Spread mixture evenly over chocolate layer. Cover and freeze overnight.

5. Remove cake from pan and transfer to a large plate. Decorate side of cake with White Choc Melts. Top with Smarties and coloured sprinkles.