What you need:
500ml Vanilla ice-cream, softened
5ooml Mint Choe Chip ice-cream, softened
5ooml Berry sorbet, softened
5ooml Mango sorbet, softened
1/4 cup (80g) Blueberry jam
450g Oreo Biscuits
1/4 cup (60g) melted butter
To decorate:
Mini meringues
Macarons
candy canes
Mint leaves
Raspberry liquorice
Giant freckles
Wafers dipped in sprinkles
… and what ever else makes you merry!
Method:
1. Start by preparing your biscuit base. Add 450g of Oreos to a food processor. Add 60g of melted butter, and whizz together until the biscuits resemble crumbs.
2. Line an 18cm round cake tin with baking paper along the base. Line the sides of the tin with a collar of baking paper, 20cm high. This will allow you to build your layers.
3. Spoon the biscuit mixture into the base and smooth the surface.
Place in the freezer for 30 mins or until firm.
4. While the base chills, take your softened vanilla ice cream, and place it in a bowl with the blueberry jam. Mix together very lightly to create “swirls”.
5. Spoon the blueberry ice cream on top of your biscuit base and smooth the surface. Place in the freezer for 30 mins or until firm.
6. Repeat this step with your mint choc chip ice cream, spooning over the vanilla layer. Smooth the surface. Return to freezer for a further 30 mins or until firm.
7. Take your berry sorbet, and carefully spoon into the cake tin.
Smooth your surface again and return to the freezer for a further 30 mins
8. Finish with a layer of mango sorbet. Smooth your surface, and return to the freezer for a final 60 mins to set.
9. Turn the cake onto a serving plate. Add your mini meringues, macarons, candy canes and other decorations. Serve immediately.