Preparation: 10 min
Freezing: 4½ hours
1 litre vanilla ice cream, softened
300 g chocolate Whispers, plus extra to serve
150 g chocolate biscuits
80 g butter, melted
100 g dark chocolate
200 ml cream, whipped
1 Spoon the ice cream into a 6 cm deep loaf tin and smooth the surface.
2 Press a single layer of tightly packed Whispers into the top. Freeze for 2 hours or until firm.
3 Finely crush the chocolate biscuits. Mix well with the melted butter. Press over the Whispers and freeze for 2 hours to set.
4 Dip the base of the tin in warm water for 2 seconds. Turn the loaf out on a plate or board. Freeze for 30 minutes or until firm.
5 Put the dark chocolate and whipped cream in a heatproof glass bowl. Heat at full power in the microwave, stirring every minute, until melted.
6 Cool slightly. Drizzle over the cake. Top with extra Whispers.