Chocolate ice-cream celebration cake

Spray a 22cm springform pan with oil spray and line the base and sides with a double layer of baking paper extending 6cm above the rim of the pan.

Squeeze one bottle of the Ice Magic over the base of the prepared pan and spread to cover surface. Tap on bench to settle. Place in the freezer until set.

Scoop half the cookies and cream ice-cream into a bowl and stand at room temperature for 5-10 minutes or until softened slightly. Spoon over the Ice Magic layer; press into an even layer with the back of a spoon. Freeze for 1 hour or until firm.

Scoop the chocolate ice-cream into a bowl and stand at room temperature for 5-10 minutes or until softened slightly. Spoon over cookies and cream layer; press into an even layer with the back of a spoon. Freeze for 1 hour or until firm.

Scoop the remaining cookies and cream ice-cream into a bowl and stand at room temperature for 5-10 minutes or until softened slightly. Spoon over chocolate layer; press into an even layer with the back of a spoon. Cover and freeze overnight.

To serve, remove the side of the pan and carefully transfer cake to a chilled serving plate or cake stand. Top with the strawberries and drizzle with the remaining Ice Magic. Serve immediately.