Ice-cream Christmas trees

Prepare the cone moulds by bringing the top right corner of an acetate/transparent sheet down to the middle of the sheet. Keeping the corner in place with your finger, roll the sheet up to form a tight cone (make sure the tip is closed) and secure the roll with a small piece of sticky tape. Place the cone tip upside down in a Champagne flute/tumbler filled with rice. Repeat with the remaining acetate/ transparent sheets.

For the ice cream, divide the vanilla ice cream among 3 bowls. Add the chopped mince pies and almond flakes to one of the bowls. Mix until well combined. Set aside.

Add the chopped Peppermint Crisp to the second bowl and mix until combined. Set aside.

Add the shards of white chocolate to the third bowl and mix well. Set aside.

Divide the mixture of the first bowl between 2 of the cones. Use the back of a spoon to level the tops. Repeat with the remaining bowls of ice cream, dividing the contents of each bowl between 2 cones and levelling the tops as you go. Transfer the cones to the freezer and freeze them overnight.

To serve, remove the tape and unwrap the acetate/transparent sheets from the ice cream cones. Invert the cones onto a large frozen cake stand or serving platter.