Prep time: 30 minutes + freezing time
Serves: 12 

Ingredients:

• 1.5L ice cream, of choice (I used dairy-free)
• 1 x 250g The Market Grocer Glace Fruit Salad, chopped
• 100g gingerbread cookies, chopped
• 100g Speculoos, chopped
• 100g dark + 2 teaspoons oil
• 60g white + 1 teaspoon oil (optional)
• 5 fresh cherries, to decorate

Method:

1. Line a freezer safe bowl with crumpled baking paper.I used a 1.7L bowl.
2. Place the ice cream in another bowl and mix to soften slightly. Add the chopped fruit, gingerbread and Speculoos. Mix until just combined. Scoop the mixture into your freezer safe bowl and smooth the top. Cover and freeze overnight.
3. The next day, invert the ice cream onto a freezer-safe serving plate. Remove the baking paper and return to the freezer.
4. Melt the dark and oil over a double boiler or in 30 second increments in the microwave. Allow to cool so that the chocolate is warm (not hot). The chocolate should still be runny, but if it’s too hot it’ll melt the ice cream too quickly.
5. Pour the chocolate over the ice cream pudding and return to the freezer.
6. Optional: Melt the white chocolate and oil. Wait until the mixture is warm, then pour over the dark chocolate layer.
7. Just before serving, top with fresh cherries and enjoy!