SHOPPING LIST: Cooking Skills: Ice Cream 2, Chapter 4 (Ice Cream Cakes and Frozen Bakes)

Ice cream (vanilla and a second flavour), sandwich biscuits or wafers, digestive biscuits, butter, chocolate or caramel sauce, full-fat cream cheese, sweetened condensed milk, double cream, lemon, berries, caster sugar, eggs with the British Lion mark, a thin sponge or plain cake base, cling film, a 900 g loaf tin and a 20 cm springform tin.

Ice cream sandwich cake (8 slices)
[ ] 12 plain or chocolate sandwich biscuits or thin wafers
[ ] 750 ml ice cream (two flavours, softened)
[ ] 100 ml chocolate sauce (optional)
[ ] 1 900 g loaf tin, lined with cling film

Biscuit-base ice cream cake (10 slices)
[ ] 200 g digestive biscuits, crushed
[ ] 90 g butter, melted
[ ] 1 litre ice cream (a favourite flavour), softened
[ ] 150 ml chocolate or caramel sauce, chilled
[ ] 1 20 cm springform tin, lined

Frozen berry cheesecake (8 slices)
[ ] 150 g digestive biscuits, crushed
[ ] 70 g butter, melted
[ ] 300 g full-fat cream cheese
[ ] 150 g sweetened condensed milk
[ ] 250 ml double cream, whipped to soft peaks
[ ] 1 tsp lemon juice
[ ] 200 g berries, simmered with 1 tbsp sugar for 5 minutes and cooled

Baked Alaska (6 slices)
[ ] 1 thin sponge or plain cake base, about 18 cm across
[ ] 500 ml firm ice cream, frozen hard (for example vanilla, or vanilla and raspberry)
[ ] 4 Lion-marked egg whites
[ ] 200 g caster sugar
[ ] 1 heatproof plate or baking tray lined with parchment

For the experiments
[ ] Extra biscuits and butter
[ ] Small tins for the comparisons