Method

• Tip - If you make this as soon as you bring the shopping home, the ice cream will be soft enough to spread easily. Otherwise, you'll need to take it out of the freezer for about 20 minutes, to soften. Don't freeze any leftovers.
• Put 2 tubs of chocolate fudge brownie ice cream into the lined tin and spread around evenly
• Spread the strawberry ice cream on top of the chocolate ice cream, then top with the last tub of chocolate ice cream. Cover and place on a flat surface in the freezer overnight.
• Meanwhile, put a sheet of baking paper onto a baking tray. Unwrap the chocolate and hold it over the tray. Pull a vegetable peeler along the long thin edge of the chocolate to make curly strips, letting the strips fall onto the tray (don't touch them – they'll break easily). Keep going until the chocolate gets too small to handle – you can eat the leftovers! Put the tray of chocolate curls in the fridge to firm up overnight.
• About 15 minutes before serving, take the ice cream cake out of the freezer, place on a serving plate.
• Run a knife that has been dipped briefly in hot water around the edges of the tin. Unclip the tin sides, lift the chocolate curls onto the cake. Use a hot knife when cutting the cake into slices.

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