Chocolate Cranberry Ice Cream Bombe

This show-stopping frozen dessert can easily be made several days in advance.

2 litres good-quality chocolate ice cream 1 chocolate Swiss roll (we used store-bought) 2-3 tablespoons Cointreau or brandy (optional) ½ cup roasted almonds, coarsely chopped ½ cup dried cranberries

HOT CHOCOLATE SAUCE

150g dark chocolate, chopped

150g cream

Frozen cranberries, to decorate (optional)

Allow the ice cream to soften at room temperature for 20-30 minutes until malleable. Meanwhile, line a 2-litre bowl with a double layer of plastic wrap, leaving an overhang around the rim. Cut the Swiss roll into 1cm-thick slices and use to line the base and sides of the bowl, cutting a few of the slices into pieces to fill any gaps as necessary. Lightly drizzle with Cointreau or brandy if using.

Stir the almonds and cranberries into the ice cream. Spoon ice cream into the lined bowl, pressing down well to avoid any air pockets. Level the top then cover with remaining Swiss roll slices, cut to fit as needed. Fold the excess plastic wrap over the top to seal. Freeze the bombe until ready to serve.

To make the chocolate sauce, place chocolate into a bowl. Heat cream to just boiling then pour over the chocolate. Set aside for 5 minutes then stir until smooth. Gently reheat when required.

To serve, unwrap the bombe and place on a plate. Drizzle with some hot chocolate sauce and decorate with frozen cranberries if desired. Serve extra sauce on the side. Serves 8