Special equipment: a 20-centimeter/8-inch round silicone cake mold, sprayed with cooking spray
For the cake: In a large bowl, fold the ice cream together with the almonds, macadamia nuts, pecans and cherries. Transfer to a silicone cake mold, and smooth the top. Freeze for at least 4 hours, or until needed.
For the ganache topping: Break the chocolate into pieces and melt in a heatproof bowl set over a pan of simmering water. Once melted, remove from the heat and stir in the cream. Leave to cool slightly.
To serve: Remove the cake from the freezer, invert onto a serving platter and carefully peel away the silicone mold. Smooth any imperfections with a spatula or palette knife.
Pour the chocolate ganache on top of the cake and spread to cover the top, leaving a thin rim around the edge. Sprinkle the almonds and pistachios over the ganache, then top with the cherries. Slice and serve immediately.
Recipe courtesy of Siba Mtongana