Christmas Ice Cream Cake

Ingredients(Serves: 10) 2 litres SPAR rum and raisin ice cream 6 cubes ginger in syrup, finely slivered 100g roasted, chopped mixed nuts 200 g chopped glace cherry mix 7ml mixed spice Half jar of fruit mince 100g pitted dates, finely chopped For the sides: 2 x 125g boxes Cadbury white chocolate Finger biscuits or 1 and a half x 400g tins of SPAR vanilla wafer sticks

Method Line the base of a SPAR Good Living18cm non-stick, removable base cake pan, with a round of greaseproof paper, cut from a line traced around the inner edge of the pan. In a 1.5 litre SPAR Good Living porcelain mixing bowl, combine the ginger, nuts, cherries, spices, fruit mince and dates. Gently mix evenly into the ice cream. Immediately, spoon the mixture into the prepared tin, press to compact and level off. Re-freeze until completely firm again. To turn out, slide the tin side downwards, to release the cake. Working quickly, firmly press the flat side of each Finger biscuit against the ice cream sides, with a slight gap between each to ensure you complete the ring with all the biscuits. Use a broad festive ribbon to provide further support. Refreeze immediately. When required, fill the top with the contents of a large tube of SPAR hollow-chocolate balls. Serve immediately.

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