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  1 x 2 litre tub of vanilla ice cream left out to soften a bit for about half an hour
  
  1 165g packet of Maltesers , cut each malteser in half with a very thin sharp knife. We tried smashing them but they ended up too crushed
  
  250g pink and white marshmallows (ours are raspberry and vanilla flavoured) cut into halves or quarters depending on the size you prefer

2 handfuls of pistachio nuts lightly smashed but not finely crushed

Half a 450g box of frozen raspberries, used whole and still frozen.

Put the chopped marshmallows and maltesers in a big mixing bowl with the smashed pistachios and the raspberries, stir a bit till mixed. Then scoop the ice cream on top and stir well till combined with the other ingredients. Try to be quick about it so the ice cream doesn't melt too much or it will be icy when re frozen.

Push the mixture into a round springform cake tin (I used the 20cm diameter size) so there are no gaps and smooth out the top a bit.

Cover the top with foil. I put it in a large kitchen freezer bags and then wrapped it in plastic cling wrap to stop any leakage dripping in my freezer and then froze overnight.

We served ours with a nice thick store bought choc orange sauce.