Treasure Chest Ice-Cream Cake

Grease a 14cm x 24cm loaf pan. Line base and sides with baking paper, extending paper 4cm above pan edges.

Place ice-cream in a large bowl. Stand at room temperature for 10 minutes, or until softened. Stir until smooth. Spoon into prepared pan. Freeze, covered, for 6 hours, or overnight until firm.

To assemble, turn out ice-cream onto a serving plate. Remove lining paper. Arrange malt sticks around sides of ice-cream, as pictured, trimming as necessary.

Insert one malt stick into the centre of each short end of ice-cream. Using a flat-bladed knife and leaving a 1cm border down one long side, make an indent down the length of the ice-cream.

Sit chocolate blocks, trimming to fit, in the indent and rest on malt sticks to represent a lid. Reserve remaining malt sticks and chocolate for another use.

Decorate with coins, nerd ropes, freckles, jubes and Mentos. Serve immediately.