1 COOKIES AND CREAM
Allow 2L of vanilla ice cream to soften slightly. Scoop out two-thirds (refreeze the rest) and add 12 crushed Oreos. Mix, then spoon into a large metal or glass mixing bowl lined with cling film. Using a spatula, spread in an even layer around the sides of the bowl; work quickly then freeze immediately. Remember to check that the bowl will fit in your freezer!
Slice 4 large, ripe but still firm bananas and arrange in a layer on top of the ice cream. Sprinkle with a handful of salted peanuts and glacé cherries if you’re feeling decadent – after all, it’s your creation! If the ice cream retains its shape, continue with the next layer; if not, freeze for a while.
For the next layer, you need about 2L of chocolate ice cream. Using a spatula, scoop out long strips of ice cream and place on top of the peanuts – this is easier than working with soft ice cream. Sprinkle with a layer of Oreo crumbs to help hold it in place and put back in the freezer until this layer is also hard.
4 SALTED CARAMEL
Whisk 250ml cream and 1 tin of caramel together until thick and smooth. Season with a pinch of sea salt and spoon into the middle of the bombe. Freeze until it hardens.
5 COCONUT CENTRE
Fill the remaining space in the centre with the reserved vanilla ice cream. Use as is, or add coconut and glacé cherries. Sprinkle with a final layer of Oreo crumbs and press down firmly; this gives the bombe a solid base when you turn it out. Freeze overnight.
6 THE FINAL TOUCH
Melt dark chocolate with a small spoonful of coconut oil (this makes it easier to pour). Wrap the mixing bowl in warm, moist tea towels to loosen the bombe; turn out onto a serving platter. Pour the melted chocolate over; decorate with slices of banana, mini marshmallows and glacé cherries.