1. Turn the base of a 26cm springform cake pan (base measures 24cm) upside down. Place a sheet of baking paper over the base so it extends 3cm over side. Secure side to pan. Grease side of pan then line with a piece of baking paper, extending paper 2cm over side.

2. Put ice-cream in a large bowl. Stand at room temperature for 20 minutes to soften slightly.

3. To make biscuit base, place cookies in a food processor and process until they resemble fine breadcrumbs. Transfer to a large bowl. Stir in butter and hundreds and thousands. Press mixture over base of pan and place in freezer while preparing filling.

4. To make ice-cream filling, pour condensed milk over the
ice-cream. Add peppermint crisps, essence and a few drops of food colouring. Gently stir until mixture turns green. Spoon
or pour ice-cream over biscuit base in pan and smooth the top. Cover and freeze overnight.

5. To decorate, ask an adult to help. Break the chocolate into small pieces and place in a heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until chocolate is smooth then remove from heat. Add a few drops of food colouring and stir until chocolate turns red. Spoon into a snap-
lock bag and squeeze into one corner. Twist bag then
snip tip to 1cm wide.

6. Take ice-cream cake from freezer. Remove side from pan and place the cake on a plate. Squeeze chocolate over the top, or if you prefer you can drizzle on the chocolate using a spoon.

7. Decorate pizza ice-cream cake with lollies and return to freezer until ready to serve.

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