Method:

1. Remove ice cream from freezer and soften at room temperature for 10 minutes. In the meantime, line a 2-litre loaf tin with 2 layers of plastic wrap, leaving plenty overhanging the sides.
2. Prepare the ripe peaches by peeling the skin and dicing into 1cm cubed pieces. Wash, pat dry and slice the raspberries. Optional to use a fork and simply squash them to create a ‘sauce’ texture.
3. Scoop 2/3 of the softened ice cream into the base and sides of the loaf tin. Smooth to create an even layer.
4. Pour into the tin the peaches and the raspberries and then top them with the remaining ice cream. Smooth the surface.
5. Fold the overhanging plastic wrap over to enclose the ice cream and freeze overnight to set.
6. Remove from freezer. Leave at room temperature for 2 minutes. In the meantime, prepare decorations.
7. Gently ease the sides away to release the ice cream and then turn upside down onto serving platter. Lift tin and peel back plastic.
8. Pipe cream along the top, and decorate with peaches, fresh raspberries, mint leaves and Chang’s Crunchy Noodles. Serve immediately.