Method

• 1.
  Grease and line base and sides of a 22cm springform cake pan with baking paper. Press 400g crumbled pudding into base of pan. Spread 2L ice cream over the top, then cover with remaining 600g pudding. Freeze for 2 hours or until firm.

• 2.
  Meanwhile, chop drained cherries and fold through remaining 4L ice cream with cherry syrup. Transfer to a container, then cover and freeze, stirring occasionally so cherries don’t sink to bottom, for 2-3 hours until just firm.
• 3.
  Using duct tape, seal the ring only (do not use base) of a second 22cm springform cake pan to first pan to form a two-tier cake mould. Spread the cherry ice cream over pudding layer, then freeze overnight.
• 4.
  The next day, unmould ice cream cake by rubbing a hot cloth around pan. Release top pan first, then bottom. Transfer to a serving plate and freeze until needed.
• 5.
  For the icing, soak gelatine in a bowl of cold water for 5 minutes to soften. Meanwhile, place 1/3 cup (80ml) cream, cocoa and icing sugar in a saucepan over medium-low heat, stirring until warm. Squeeze excess water from the gelatine, then stir into cocoa mixture until melted and combined. Cool slightly. Using an electric mixer, whisk remaining 1 cup (250ml) cream to soft peaks, then fold through cocoa mixture. Using a palette knife, spread icing over top and sides of cake, then freeze for 1 hour or until firm.
• 6.
  Decorate cake with chocolate shards and fresh cherries just before serving.