See photos of the stages above.
1. Make a hole in the lids for pouring. (This can get a bit sticky so do it by the sink.) Remove the lids from the sauce and sprinkle tubs. Cut away about 3 notches (5cm) in a triangular shape then put back securely on the tub.
2. Preferably use an ice cream scoop. Put the scoop in a jug of warm water after every scoop, this helps to release the ice cream off the scoop.
3. Take out one tub of ice cream from the freezer at a time. Place it on a bag of frozen peas or something similar. This will help to stop the ice cream from going too soft too quickly.
4. Add 2 scoops of ice cream, sauce, sprinkles, flake and a wafer curl.
a little tune to get you into the ice cream mood (Pomp and circumstance)