How to make it

  • Line a 5-cup (1.2 l) rectangular pan with plastic wrap, leaving overhang on all sides.
  • Stir the ginger and cherries into teh vanilla ice cream. Spoon into the pan and smooth flat. Freeze for 1 hour or until firm.
  • Spoon the sorbet over the vanilla, smooth the surface, and freeze for 1 hour or until firm.
  • Spoon the chocolate over the strawberry, smoothing the surface.
  • Cover with plastic wrap and freeze at least 3 hours, best overnight.
  • To serve, let the bottom of the pan sit in warm water for 10 seconds to loosen, he lift out using the plastic wrap.
  • Cut into slices and serve.

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