Grease the cake tin with oil and line the sides with parchment paper. Choose a small deep tray that will fit in the freezer and line with parchment paper.

Remove all three ice creams from the freezer and leave to soften enough for scooping. Make the raspberry purée, if you haven’t already.

Meanwhile, melt the butter in a medium saucepan on the hob or in a bowl in the microwave. Blend the Oreo cookies in a food processor, or seal them in a food bag and bash with a rolling pin, until you have fine crumbs. Mix the crumbs into the melted butter until well coated and spread evenly into the base of the tin with the back of a spoon.

Peel and cut two of the bananas into cm-thick slices and arrange in a single layer on top of the base. Spoon over a third of the raspberry purée, spreading it out evenly and then cover with cling film. Pop into the freezer for about 15 minutes to firm up the base.

Scoop three balls (about 50g each) from each ice-cream flavour and arrange them spaced apart on the prepared tray. Cover with cling film and place in the freezer until ready to serve. Continue to leave the remaining ice cream to soften further until spreadable.

When ready, spread the raspberry ice cream all over the set base first. Peel the remaining bananas, slice as before and lay half of them in an even layer on top. Spoon another third of the raspberry purée over, spreading it out evenly. Next evenly spread with the chocolate ice cream, followed by the remaining bananas and purée, and finish with the vanilla ice cream. Cover with cling film and pop into the freezer for at least 8 hours or overnight, until frozen solid.

Before serving, make the chocolate sauce, if you haven’t already. Pour into a serving jug and leave to cool to room temperature.

To serve, remove the cake from the tin, sitting it on a cake stand or serving plate. Peel the parchment paper from the sides and then leave for 15-20 minutes to soften a little.

Meanwhile, whip the cream until just stiff and spoon it into the piping bag. Pipe all but the final 6 or 7cm of cream into a serving bowl. Arrange the wafer cigar rolls on a small serving plate and the maraschino cherries and edible sprinkles into serving bowls.Here comes the kamikaze bit! Arrange the reserved frozen balls of ice cream in a pile on top of the cake. Gradually pour about a quarter of the chocolate sauce over the scoops, allowing it to drip down. Pipe the reserved cream in a rosette shape between the ice-cream scoops and sit one of the cherries on top. Stick two wafer cigars into the cream and scatter a teaspoon of the sprinkles all over the top. Serve at once with the remaining cream, chocolate sauce, cherries, wafer cigars and sprinkles for everyone to help themselves to. Cut into 12pieces. is is best done with a long sharp knife which has been dipped in boiling water and wiped dry between each cut.

Here comes the kamikaze bit! Arrange the reserved frozen balls of ice cream in a pile on top of the cake. Gradually pour about a quarter of the chocolate sauce over the scoops, allowing it to drip down. Pipe the reserved cream in a rosette shape between the ice-cream scoops and sit one of the cherries on top. Stick two wafer cigars into the cream and scatter a teaspoon of the sprinkles all over the top. Serve at once with the remaining cream, chocolate sauce, cherries, wafer cigars and sprinkles for everyone to help themselves to. Cut into 12pieces. is is best done with a long sharp knife which has been dipped in boiling water and wiped dry between each cut.

Any leftover ice-cream cake should be frozen straight away. Wrap individual portions in parchment paper and place in a sealable food bag. ese will keep happily in the freezer for a few months to enjoy as you please.

This recipe is taken from my book ‘No-Bake Baking’ which is available from all great bookstores worldwide and online at Amazon.

Photo (c) Donal Skehan.