1. Crush the chocolate wafers and mix them with melted margarine.
2. Press this into the bottom of a 9″ spring form pan.
3. Pop it in the freezer. (Tip: line the pan with plastic wrap to make removal easier.)
4. Dissolve the instant coffee in a few drops of hot water.
5. Mix half the ice cream into the coffee until smooth.
6. Spread it over the frozen crust and freeze again.
7. Purée half the frozen strawberries and swirl them gently into the coffee ice cream.
8. Don’t just layer it, swirl it, so it doesn’t freeze into a hard block. Freeze again.
9. Spread the rest of the ice cream on top and smooth it out.
10. Place the sponge cake over the ice cream.
11. If you want to level it up, drizzle a bit of sherry over the cake for extra flavor.
12. Chop the rest of the strawberries into small pieces.
13. Whip the cream until fluffy, then mix in the sugar, vanilla, and strawberries.
14. Spread this over the cake as the final layer. Freeze again.
15. After about an hour, melt the chocolate and drizzle it all over the top.
16. Then let the whole thing chill overnight.

 That’s it. Cold, creamy, chocolatey, fruity goodness, ready to slice and serve straight from the freezer.