Method: Remove the ice cream from the freezer to soften slightly. Roughly crush the chuckles as well as the almond crunch. Cut the softed caramel into pieces before adding it to the ice cream along with the almond crunch and chuckles. Separate the 2 layers of the vanilla sponge before adding the ice cream to the bottom layer and topping with the second layer of the cake. Cling wrap the sides of the cake to keep the ice cream from running. Place in the freezer to set for 3-4 hours before slicing and serving.