Cheat's Ice Cream Cake

Method

• Step 1
  Using a pencil, mark two 10cm x 32cm rectangles, 5cm apart, on a sheet of baking paper. Place baking paper, pencil-side down, on a flat surface. Place 200g (11/3 cups) chocolate Melts, in a microwave-safe bowl. Microwave on MEDIUM (50%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, or until melted and smooth. Spread the chocolate over the rectangles. Set aside for 5 minutes to set. Using a warm knife, cut each rectangle in half to make four 10cm x 16cm long pieces.
• Step 2
  Stand the ice-cream, in its tub, for about 5 minutes at room temperature to soften slightly. Run a flat-bladed knife around the edges to loosen. Carefully turn the ice-cream onto a serving platter and remove the tub. Smooth the surface to neaten the top and edges. Return ice-cream to the freezer.
• Step 3
  Place remaining chocolate melts in a microwave-safe bowl. Microwave on MEDIUM (50%) for 1 minute to 1 minute 30 seconds, stirring every 30 seconds with a metal spoon, or until melted and smooth. Use chocolate to sandwich meringues.
• Step 4
  Remove ice-cream from freezer. Place the chocolate pieces around the ice-cream (they should extend 2cm above ice-cream). Secure with ribbon. Top ice-cream with strawberries and meringue kisses. Serve immediately (see note).