But many people have a love-hate relationship with the Swiss tradition of dropping ice cream, for reasons one can easily imagine. It could be a relief to know that the tradition of flinging ice ...

Preheat your oven to 200C/180C Fan/Gas 6 and line a Swiss roll tin, 22x32cm/8½x13in or similar, with baking parchment. Oil this very lightly with sunflower oil. Put the ice cream in a large bowl ...

3. Brush the swiss roll with the melted chocolate, reserve the rest to remelt for the base later. Put the bowl in the freezer for roughly 20 minutes. 4. Soften the salted caramel ice cream ...