How To Make Ice Cream Cake
* 1 medium tub good quality vanilla ice-cream
* 200 g Italian Sponge Finger Biscuits
* 600 ml boiling water
* 5 tsp coffee granules
* 85 g caster sugar
* 3 Tbsp brandy
* 1 cups (250ml) double cream , lightky whipped
* cocoa , for dusting
* chocolate shavings
Start by lining a 1kg loaf tin with cling film. Mix 5 teaspoons of coffee granules with 600ml boiling water, leave for 5 mins then stir in 3 tablespoons of brandy and 85g sugar.
Take 200g Italian sponge finger biscuits and put 2 to one side. You're going to line the tin with the rest. Dip them quickly in the coffee mixture, and line the sides of the tin with the moistened biscuits. The biscuits along the sides will stand above the rim of the tin.
Spoon a layer of ice cream into the tin, dip the last biscuits into the coffee and place on top end to end. Spoon the remaining ice cream over, then fold the sticking up sponge fingers over to cover the top. Cover and freeze.
To serve, turn out onto a plate, strip off the cling film and dust generously with cocoa. Spoon the cream down the centre and decorate with chocolate.