Add the two blocks of ice cream to the tin on top of this, press so they’re joined and snug in the tin. Spread the dulce de leche across the top of this followed by the second brownie layer, top side ...

The day before making, prepare the rum-soaked raisins for the ice cream. Add the sultanas to a saucepan of boiling water, simmer for 2–3 minutes then strain. Spoon into a sterilised jar, pour over the ...