this make-ahead ice cream cake is perfect for sharing with friends. You will need a 900g/2lb loaf tin, ideally with straight sides. Line a 900g/2lb loaf tin with cling film. Mix the espresso with ...

Remove ice cream cake from freezer. Briefly run warm water over sides and bottom of pan. Invert onto a serving platter or cutting board and release cake. Place cake back in freezer until it’s ...

Whisk in the cake mix until incorporated. Fill cylinder of ice cream maker no more than two ... Freeze until firm, 2-4 hours.