A mix of ice-cream, nuts and chocolate equals an utterly irresistible crowd pleaser from baking expert Jane Hornby
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When freezing a dessert like this, it’s best to ‘open freeze’ it first, which means freezing it uncovered until solid. Then, you can cover it with cling film or put it in an airtight container without squashing the cake or its topping.
Make sure you take this cake out of the freezer an hour before you want to serve it, then simply add a generous dousing of chocolate sauce.