Chocolate Chip Cookie Ice Cream Cake

Crush half of the cookies to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 23cm springform cake tin. Stand remaining cookies around edge of tin. Spread 3/4 of the chocolate sauce over the base. Freeze 15 minutes.

Meanwhile, soften 1 litre of ice cream in microwave or at room temperature. After the base has chilled, spread softened ice cream over chocolate layer. Freeze 30 minutes.

Scoop remaining litre of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight.

To serve, garnish with remainder of chocolate sauce, whipped cream and cherries.