Mix the biscuit crumbs and butter and press into a deep 22 x 30cm baking tray lined with baking paper. Bake for about 5-10 minutes at 180°C until it just starts to colour.Spread the chocolate ice cream over the biscuit crust in an even layer. Place this in the freezer until frozen.Mix the vanilla ice cream with the candied citrus, ginger, almonds and chocolate chips and spread this over the layer of chocolate ice cream. Place in the freezer until frozen. Cut into squares to serve.Words: Johané Neilson, Home magazine To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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