Ice Cream Cake

This is another one which was inspired by the other women in David's life. This time: his Auntie Kit, an incredibly devoted mother to 3 boys, one of whom was conveniently born 2 days after Christmas, which is pretty cool because he has all of his family around at his birthday, but kind of sucks as well, because we're all still suffering from the Christmas Food Coma Hangover. Anyway, I think it was his 12th birthday when I watched as his mother and cousins whipped up a delicious looking ice-cream cake. It looked so good I could barely wait until his birthday to eat it, and once I'd seen how easy it was, I HAD to make it at the next available opportunity. My housemate's birthday! He LOVES ice-cream so it was an obvious option. I got some honeycomb icecream, some vanilla ice cream and I stuck in bits of toffee, bits of chocolate, bits of caramel, hunks of flake and some jellybeans. Now this comes with a caveat. DO NOT use toffee or jellybeans in ice cream cake, unless of course you need a cheap tooth extraction (that was sarcasm... just don't). But it really is dead easy. See below

Ingredients:
2 litres of whatever icecream you like best
200-400grams of your favourite confectionery (nothing that will break your teeth when it's cold)
A bag of chocolate fingers

Method
Line a cake tin (pref. springform) with clingfilm
Leave the ice cream out for 30-60 minutes so that its soft but not soupy (cream cheese texture - so you can mix it)
Mix the ice cream together with chopped up bits of your confectionary
Pour it into the clingfilm, and chuck it in the freezer.

After at least 2 hours, take out. Turn out of cake tin. Wash your hands and smooth over the crinkly bits in the cake. Line with lovely choc fingers: I have a more elaborate recipe for this but you'll just have to keep reading to find out what that is.

:-)
Enjoy
CJ