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Ingredients (13)

1 x 385 g	condensed milk
160 ml	readymade custard
15 ml	vanilla — essence
1	lime zest
1	salt
250 ml	cream — whipped
6 x 60 g	mince pies
	to serve — to serve
80 g	dark chocolate
5 ml	coconut oil
200 g	mixed berries
15 ml	edible confetti sprinkles — gold
	fresh mint

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Method:

For the ice cream cake, whisk the condensed milk, custard, vanilla essence, lime zest and salt together. Fold in the whipped cream. Chop the mince pies into bite-size pieces and fold it into the mixture. Spoon the mixture into a 1.5L jelly mould. Freeze the mixture until firm, 4-6 hours. To get the ice cream cake out of the mould, quickly dip the base and sides of the mould in some hot water for a few seconds. This will loosen the ice cream cake and allow it to slip out easily when turned over.

To serve, make the chocolate sauce by melting the chocolate and coconut oil in a double boiler over low heat until smooth and melted.

Unmould the ice cream cake and pour the chocolate sauce on top. The sauce will harden once it is poured over the ice cream cake. Garnish with some mixed berries and serve with the rest on the side. Add some golden cake sprinkles and fresh mint.

TIP: For those who do not love mince pies, replace the mince pies with a cup of chopped madeira cake or caramel swiss roll.