Ingredients:

  • 250g (9 ounces) Digestive biscuits, finely crushed
  • 100g (½ cup, 1 stick) Unsalted butter, melted
  • 1 liter (1 quart) High-quality vanilla ice cream, slightly softened
  • 1 liter (1 quart) High-quality strawberry ice cream, slightly softened
  • 200g (1 ½ cups) Fresh strawberries, hulled and sliced
  • 100g (3.5 ounces) Fresh raspberries
  • 100g (3.5 ounces) Fresh blueberries
  • 50ml (¼ cup) Chocolate sauce

Instructions:

  1. Combine crushed digestive biscuits and melted butter. Press firmly into the bottom of the springform pan lined with parchment paper. Chill for 30 minutes.
  2. Spread the softened vanilla ice cream evenly over the biscuit base. Freeze for at least 1 hour.
  3. Gently spread the softened strawberry ice cream over the frozen vanilla layer. Sprinkle the sliced strawberries evenly over the strawberry ice cream. Freeze for at least 1 hour.
  4. Cover the cake loosely with plastic wrap and freeze for a minimum of 4 hours, or preferably overnight, until completely solid.
  5. Before serving, remove the cake from the springform pan. Top with fresh raspberries, blueberries, and a drizzle of chocolate sauce. Add whipped cream and a cherry, if you fancy!
  6. Slice and serve immediately.