Black forest ice cream cake

Heat the cherries, brandy and sugar in a pan over a low-medium heat for 5 minutes, allowing the cherries to release some of their juices. Using a slotted spoon, transfer the cherries to a bowl, reserving any excess juice. Continue to simmer the liquid for 6-8 minutes or until reduced and thick enough to coat the back of a spoon. Remove from the heat and leave everything to cool completely. Roughly chop most of the cherries, leaving some whole to garnish.

Melt the chocolate and coconut oil in a heatproof bowl over a pan of gently simmering water. Stir occasionally and, when melted, remove from the heat and cool slightly. Spread over a tray lined with baking paper and smooth out until a just few millimetres thick. Transfer to the fridge to set for at least 15 minutes. Once firm, crack into shards that will fit into a loaf tin.

Bring the ice cream out the freezer for 10 minutes to soften slightly. Lightly oil the loaf tin and double line with baking paper. Add a quarter of the ice cream to the tin and, using the back of a spoon, gently smooth the surface until flat.

Cover the layer with a third of the chopped cherries, then a layer of the chocolate shards. Repeat twice more with the remaining ice cream, chopped cherries and chocolate (leave some of the prettiest shards to serve), finishing with a final layer of ice cream. Cover with a strip of baking paper and put in the freezer for 4-5 hours or until very firm.

Invert the ice cream loaf onto a serving plate and carefully remove the baking paper. Decorate with the chocolate shards and reserved cherries. Drizzle with the cherry sauce and serve immediately.