Ingredients
• 2L vanilla ice cream, slightly softened
• 7 x 52g Cherry Ripe chocolate bars, diced, plus extra to decorate
• ½ x 220g chocolate Ice Magic
• Fresh cherries
Method
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Line a 22cm springform pan with plastic wrap. Press half the ice cream into pan. Top with diced Cherry Ripe, then the remaining ice cream. Cover and freeze until firm.
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Unmould onto a serving plate. Squeeze over Ice Magic. Top with extra Cherry Ripe and fresh cherries.
