Easter layered ice cream cake

Line two 20-25cm round cake tins with cling film. Remove the Killinchy ice creams from the freezer to soften slightly. Trim the sponge cake layers to fit the cake tin. Press a sponge layer in one of the cake tins.

Place the vanilla bean ice cream to your Kenwood Titanium Chef Baker XL with the K-beater attachment and beat until pliable then add into the cake tin and smooth over the sponge layer with a spatula. Pop in the freezer to firm up for 10 mins.

Repeat the step 2 with the chocolate hazelnut ice cream in the second tin. Top with the remaining sponge cake. Pop in the freezer to firm up for 10 mins.

Stack two layered ice cream cakes into one tall cake.

Beat the second tub of vanilla bean ice cream in your Kenwood Titanium Chef Baker XL mixer with the K-beater attachment until pliable then use it to ice your cake all over. You may like to choose a different flavoured/coloured ice cream for the icing. Put in the freezer overnight to firm up.

Make the hokey pokey shards: line a large baking tin with greased baking paper. Add sugar and golden syrup to a heavy set pan over medium heat. Whisk to dissolve. Bring to the boil and boil for 2 minutes. Remove from heat then add baking soda (be careful, it will be very hot and will froth quickly). Pour into the prepared baking tin, smooth with a spatula and leave to cool. Once cool, break into decorative shards for your topping.

Decorate the top of the cake with scoops of hokey pokey ice cream, hokey pokey shards and an assortment of Easter eggs. Press down well to keep in place. Pop in the freezer for a further 30 mins.

Place the ice cream cake on a chilled serving platter or cake stand and leave at room temperature for 10 minutes to soften slightly. Slice with a hot knife (run it under hot water). Enjoy this decadent treat! Happy Easter.