For the ice cream log:

1. Line an oblong 6-litre container, like a bread tin, with baking paper.
2. Make sure enough of the lining hangs over the rim so that you can use it to pull the set ice cream cake out.
3. Mix the chopped up Crunchies into 2 liters of First Choice Vanilla Ice Cream.
4. Scoop the mixture into the container and place in the freezer.
5. Mix the First Choice Butterscotch Ice Cream with the waffle cone pieces.
6. Spoon the mixture on top of the Crunchie layer and smooth out.
7. Place the container back in the freezer.
8. Mix the chopped up ginger biscuits and ginger powder with the remaining 2 litres of First Choice Vanilla Ice Cream.
9. Spoon on top of the butterscotch layer and smooth out.
10. Freeze overnight.

For the caramel sauce:

1. Melt the sugar and First Choice Butter together over medium heat.
2. Add the First Choice Butterscotch Velvet and let it simmer for about 5 to 10 minutes until the sauce is thicker and smooth.
3. Stir continually.
4. Allow to cool down completely.