Recipe of the day: Chocolate ice cream cake

1. Line a 20 x 10 cm loaf pan with plastic wrap; make sure the plastic hangs over the edges of the loaf pan.

Cookie base

1. Heat butter until melted add the cookie crumbs and mix to combine. Place the crumbs at the bottom of the loaf pan, flatten with the bottom of a glass until firm, place in the refrigerator while making the no-churn ice cream.

Vanilla no- churn ice cream

1. In a small bowl whisk together sweetened condensed milk and vanilla, set aside.
2. Whip the cream until stiff peaks form, add a little whipped cream to the vanilla/sweetened condensed milk mixture to make it easier to combine, then fold in the rest of the whipped cream mixture, set aside.

Chocolate no- churn ice cream

1. In a small bowl whisk together sweetened condensed milk and cocoa, set aside.
2. Whip the cream until stiff peaks form, add a little whipped cream to the cocoa/sweetened condensed milk mixture, then fold in the rest of the whipped cream mixture, set aside.

Putting the cake together

1. Remove loaf pan from the fridge, pour ½ the Vanilla Ice Cream over it, then drizzle with ½ the chocolate sauce on top, cover with ½ of the Chocolate ice cream, drizzle again with the remaining chocolate sauce, then cover again with the rest of the Vanilla Ice Cream, (or vice versa if you prefer). Cover the pan with plastic wrap and freeze until firm for approximately 5 hours or overnight.

Chocolate Ganache

1. In a large bowl add the butter, cream and chopped chocolate stir until smooth and melted, add a little extra cream if too thick (make sure the cream is warm), set aside 2 minutes to cool. Remove from the freezer, remove cake from loaf pan and place on a plate, cover with Ganache, decorate with chopped chocolate or even nuts before serving. Enjoy!