Cherry Chocolate Ice Cream Cake - cooking recipe

Ingredients

4 None Ladyfinger cookies
1/2 gallon Neapolitan ice cream
2 tbsp red candied cherries, coarsely chopped
2 tbsp green candied cherries, coarsely chopped
1 oz blanched almonds, toasted, coarsely chopped
6 oz dark chocolate, chopped

Preparation

Line an 8x4 inch loaf pan with cling wrap, extending it up above the sides. Arrange cookies in base of prepared pan, trimming them to fit, as needed.
Place vanilla ice cream in a medium bowl to soften. Add the cherries to the bowl with the ice cream and stir to combine. Spread on cookies and freeze for 30 mins or until firm.
Place chocolate ice cream in a medium bowl to soften and stir in almonds and 2/3 of the chocolate. Spread on the vanilla layer and freeze for 30 more mins or until firm.
Place strawberry ice cream in a medium bowl to soften. Spread over chocolate layer and cover with cling wrap. Freeze for 1 hour or until firm.
Invert on a serving platter and remove cling wrap. Top with remaining chocolate and cut into slices to serve.