Vanilla And Chocolate Ice Cream Cake

1. 1

   Finely grate 1 tbsp chocolate and set aside. Chop the remaining chocolate and place in a bowl above a pan of gently simmering water to melt. Half-dip a third of the wafers into the melted chocolate and set aside to cool. Crumble the remaining wafers and mix with the remaining melted chocolate.

2. 2

   Grease a 9 inch diameter cake pan with oil. Press the chocolate mixture into the pan. Chill for 30 mins.

3. 3

   Allow both ice creams to thaw slightly for 15-20 mins. Place the vanilla ice cream in a bowl and beat until just loose and creamy. Repeat with the chocolate ice cream. Place alternating heaped tablespoons of both ice creams on the wafer base and marble slightly using a skewer. Freeze for at least 4 hours.

4. 4

   Before serving, run a knife under hot water then run around the outside of the cake. Remove the pan. Whip the cream until stiff then transfer to a piping bag and pipe rosettes on top of the cake. Decorate with the chocolate wafers and sprinkle with the grated chocolate. Serve.

* Per serving · 4 servings · Values may vary.