The Ultimate Malteser, Snickers & Violet Crumble Ice-Cream Cake

Invert the base of two x 22cm round springform pans (base measures 21cm). Grease base and side and line with baking paper, extending paper 2cm above pan edges.

Process biscuits in a food processor until finely crushed. Add butter. Process until combined. 

Press biscuit crumbs evenly over base of one of the pans. Arrange a single layer of Picnic slices around the edge, cut-side against pan.   

Arrange a single layer of Picnic slices around the edge of the remaining pan, cut-side against pan. Add enough Maltesers to cover the base. Reserve any remaining Maltesers and Picnic slices to decorate.

Place each tub of ice-cream into a separate, large bowl. Stand for about 5 minutes to slightly soften (don’t melt). Stir until smooth. Spoon each portion into a pan. Smooth over tops. Freeze for about 4 to 5 hours, or until frozen. 

Remove pans from freezer, then remove sides of pans and lining paper. Slide an egg slide or spatula under the Malteser ice-cream layer to remove it. Place, Malteser-side down, on top of the remaining ice-cream layer, to form a double-layered ice-cream cake. Cover loosely with plastic wrap. Return to freezer overnight.

To serve, slide an egg slide under the biscuit base and place ice-cream cake on a serving plate. Decorate with chocolates. Drizzle caramel around top edge of cake so it drizzles down the side. Top with raspberries. Serve immediately.