date:Dec 02, 2013
Ingredients
4 litres chocolate ice cream
2 litres vanilla ice cream
3 x 50g Violet Crumble bars, roughly chopped
Half a 250g packet Choc Ripple biscuits, roughly chopped
Maltesers, frozen raspberries and chopped Violet Crumble, to serve
Method
1. Grease a 6cm-deep, 22cm square cake pan. Line base and sides with baking paper, allowing a 5cm overhang on all sides.
2. Spoon 2 litres chocolate ice cream into a large bowl.
3. Set aside for 10 minutes to soften. Stir until smooth. Spoon into