By @indulgethyself

Edited by Homegrown Market

 Ingredients: 

• 100g unsalted butter
• 1 liter vanilla ice cream
• 2 pints pralines & cream ice cream
• 300g M&S all butter ginger snap cookies
• 100 g dried sour cherries
• The pulp of 6 passion fruits

 Instructions:

1. Blend the biscuits in a food processor until they reach a sand like consistency.
2. Melt the butter & incorporate it with the biscuit. Press the biscuit into a 9 inch cheesecake pan and place it in the freezer for at least 15 minutes.
3. Take the pan out of the freezer and spread the pralines & cream ice cream, top with half the sour cherries & return to the freezer for another 15 minutes.
4. Take the pan out of the freezer & spread the vanilla ice cream & swirl the rest of the cherries & freeze over night.
5. Remove the cake from the cheesecake pan and top with the passion fruit pulp.

Serve & Indulge!