Take ice cream out to soften slightly. Line a 2 litre (3½ pint) bowl with a few layers of clingfilm. Line a baking sheet with parchment.
Step 2
To make honeycomb, put syrup and sugar in a large, deep pan. Set over gentle heat and stir until sugar dissolves. Turn up heat and bubble until mixture turns dark golden, about 3min. Working quickly, stir in bicarbonate of soda (the mixture will froth up) and pour on to lined baking sheet. Cool.
Step 3
Meanwhile, cut loaf cake lengthways into 5mm (¼in) thick slices. Set aside about 175g (6oz). Use rest of cake to line the prepared bowl, leaving a 2.5cm (1in) gap at top of bowl. Press cake against sides of bowl and drizzle over liqueur, if using.
Step 4
Put softened ice cream into another bowl and stir in frozen fruits. Break honeycomb into chunks and stir into mixture. Pile into cake-lined bowl and level surface. Cover with reserved cake, leaving no gaps. Cover with clingfilm and freeze for at least 2hr, preferably overnight.
Step 5
Take bowl out of freezer 20min before serving. Unwrap and invert on to a serving plate. Lift off bowl, peel off clingfilm, drizzle over melted chocolate and serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
