• Crush the mix-ins — Working in batches, pulse the Maltesers, chocolate and peanut brittle separately in a food processor until finely chopped. Set each aside in its own bowl.
  
• Soften the ice cream — Divide the vanilla ice cream evenly into three bowls and let it stand at room temperature for 5–10 minutes, just until soft enough to stir.
• Line your mould — Line a medium bowl with cling wrap, leaving enough overhang to fold back over the top.
• Fold through the flavours — Mix the crushed Maltesers into the first portion, the chopped chocolate and cherries into the second, and the peanut brittle into the third.
• Layer and freeze — Spoon the three mixtures into the lined bowl in layers, smoothing each one before adding the next. Top with whole cherries and chocolate shavings, fold the cling wrap over, and freeze for at least 4 hours or until fully set.
• Unmould and serve — Remove from the freezer 5 minutes before serving. Invert onto a serving plate, lift off the bowl and peel away the cling wrap. Slice with a warm knife and serve with whipped cream.

Chef's Notes

• Don't let the ice cream fully melt — soft-scoop consistency is all you need, or the layers will bleed into each other.
• Work quickly and re-freeze between layers if your kitchen is warm.
• Keeps well in the freezer for up to 2 weeks, tightly wrapped.
• Best enjoyed within 10 minutes of unmoulding, before it starts to soften.