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Method

1. In a food processor or blender, pulse the biscuits until broken to a fine crumb. Stir the biscuit crumbs and melted butter together, then press into a 23x33cm/9x13in cake tin (no need to line or grease the tin). It needs to be very tightly packed, using the back of a spatula to firmly press it in. Freeze for 15 minutes.

2. During that time, soften the raspberry ice cream in a bowl and give it a good stir to remove any frozen lumps. You want a nice smooth, soft ice cream. Spread it on top of the frozen biscuit crust. Freeze for 15–30 minutes, or until set.

3. While the raspberry ice cream is freezing, soften the lemon ice cream as before. Carefully spread on top of the now frozen raspberry ice cream and return to the freezer for 15–30 minutes.

4. Very gently heat the fudge until it just reaches a spreadable consistency. This is best done in the microwave in short 10–20 second bursts, stirring in between each, and taking care not to heat it too much as it will melt the ice cream when you try to spread it. Spread it on top of the ice cream as best you can, it doesn’t need to be perfectly smooth. Freeze for 15–30 minutes or until set.

5. During that time, place the last layer of ice cream (pistachio or mint choc chip) in a bowl and give it a good stir to remove any frozen lumps. Spread it on top of the frozen fudge. Freeze for 15–30 minutes.

6. To make the whipped cream, using an electric mixer fitted with a whisk attachment, beat the cream, icing sugar and vanilla on a medium–high speed until stiff peaks form (about 4–5 minutes). Spread on top then top with sprinkles. Cover with kitchen foil and freeze for at least 12 hours (and up to a few days) before serving.

7. To serve, remove from the tin (it should slip out easily, but if not gently heat the tin to soften the ice cream slightly). Use a very sharp knife to cut, making sure you are cutting into the crust. Keep any leftovers in the freezer.