Preheat your oven to 180°C (160°C fan) and grease two 20 cm tins.

In a bowl, cream the softened butter and sugar together until light and fluffy.

Beat in the eggs one at a time and then add the vanilla extract.

Fold in the self-raising flour until just combined.

Divide the batter evenly between the two tins and bake for 25–30 minutes or until a skewer comes out clean. Cool completely.

Line the cake tins with cling film. Spread softened ice cream into each tin and add any mix-ins if using. Freeze for 1 hour.

Once frozen, layer the cake and ice cream by placing one cake layer on a plate, followed by an ice cream layer. Repeat, stacking carefully.

Freeze the entire cake for another 2–3 hours until firm.

Heat the double cream until just boiling, pour it over the chopped chocolate, and stir until smooth.

Remove the cling film from the cake, pour ganache over the top, and decorate with sprinkles, nuts, or biscuit crumbs.

Slice while still frozen.