A truly lovely ice cream cake that requires very little effort. Make a day ahead, then turn out, pile on the fresh berries for a real 'ta-dah!' moment
Brush a 900g (2lb) loaf tin with the vegetable oil and line with clingfilm, allowing for some to overhang the tin.
Quickly layer the ice creams: first spoon in the raspberry sorbet in an even layer, smoothing the top; then follow with the mint choc chip, strawberry, and finally vanilla.
Freeze overnight to completely harden.
When ready to serve, remove from the freezer and dip the tin quickly in warm water to gently loosen the sides.
Hold a flat serving plate over the top of the tin, flip over then gently lift away the tin and peel off the cling film.
Pile the summer fruits on top, slice and serve.