This is a favourite as you can make it to order, and as simple or sophisticated as you like depending on what you choose to throw in! Use your imagination to see what variations you can come up with.
10 minutes prep time, overnight to refreeze
2L IGA Signature ice cream – any flavor you like, or buy two flavours that complement each other and use half and half
1 packet meringues, chopped roughly into 1cm pieces
Fresh berries or IGA Signature frozen berries (drained); or fruit of your choice (can be canned too, also drained)
1 packet marshmallows, chopped into 1cm pieces, or the little ones are good
You can also use chopped up mars bars or other chocolate bars, choc chips, dried fruit chips, gummy sweets
Choose any shape mould you like, not too deep so its not too hard to cut – a loaf cake tin (may be a bit small for kids, great for an adult dessert), plum pudding bowl, or the ice cream tub you have just bought – put the ice cream into a bowl to do this. Line the mould with plastic wrap so you can get the ice cream out when you have finished.
Put a layer of ice cream about 2 cm deep into mould, follow with 1cm of berries, the marshmallows, then ice cream, then meringues, then ice cream, then fruit… keep layering until the mould is full and finish with ice cream.
Cover the top with glad wrap, or if using the ice cream tub put the lid back on, then put in the freezer overnight. Invert onto a nice platter to serve, take off the plastic wrap and if you can see marks where the plastic has been, run over them with the back of a spoon to smooth the surface. (If its for kids they won’t notice!) Add some sweets, fruit, choc chips to the top for decoration and serve
• Make praline to include in adult version: brush a baking tray or a piece of foil with oil. Put 4 tablespoons caster sugar and 50 g flaked almonds in a frying pan, then heat until the sugar melts. Heat on high 11⁄2–2 minutes, watching carefully, as the sugar caramelises quickly once it melts. Have a spatula ready and scrape all the nuts and caramel out onto the tray or foil as soon as they are brown – they will quickly burn if left in the pan. Leave to set, then break up and sprinkle over an ice cream layer or on the bottom of the mould so ti comes out on top
• instead of layers put each element in ‘blobs’ randomly so you get a different effect when you serve
• include sorbet for a different texture