Violet Crumble Christmas Wreath
Line base and side of a 24cm springform pan with baking paper.
Wrap a 9cm round ramekin with a double layer of plastic wrap and place in the centre of the pan.
In a large bowl add softened ice cream and Violet Crumble. Fold mixture until just combined.
Spoon into the prepared pan and smooth the top.
Transfer to the freezer for 4 hours or until frozen.
To serve, remove the ramekin and release the side from the pan (if necessary, rub outside of cake pan with a hot damp cloth).
Place inverted serving plate on top of ice-cream and turn over. Top with Violet Crumble pieces, cherries and mint leaves.