Recipe

For the base, line the base of a springform pan with baking paper - simply take the pan apart, lay the paper onto the base and put the pan back together, that way you’ll have a neat finish. Using either a food processor or blender - crush the ginger nuts until fine crumbs form, you may need to do half the packet first and then the other half as they’re tough biscuits. Once fine crumbs are formed, add the melted butter and pulse to combine. Press the crumb mixture into the base of your springform pan and place into the freezer.

Allow your ice cream to soften at room temperature while you chop the chocolate and walnuts. Once the ice cream starts to soften around the side of the tub, scoop into a mixing bowl of a electric mixer and gently mix on a low speed until smooth.

Add in the vanilla, walnuts, dark chocolate, mixed fruit, cinnamon and nutmeg to the ice cream and mix on a low speed until combined - turn the mixer off and using a spatular very gently fold the freeze dried cherries into your ice cream, you want them to stay whole. Pour your ice cream into the springform pan and level the top, you can gently drop the pan onto you counter top to make sure the ice cream is completely settled, decorate with the remaining cherries and mixed fruit before covering the tin tightly with tin foil.

Place back into the freezer for at least four hours, over night is better, before running a hot knife around the edge of the tin to gently remove the cake from the springform pan. Slice with a warm knife, serve immediately and enjoy. x

Click here for more delicious ice cream recipes to try this summer. x