Make your orange jelly a few hours before you start your ice-cream as it needs time to set. Follow the instructions on the packet of your jelly and allow to set fully.
In a large bowl, whip the double cream, condensed milk, and orange zest and whisk until a thick mousse-like texture is formed and it holds itself. This can take up to 3 minutes on a medium speed (in a stand mixer). Keep an eye on it as you don't want to over mix it as it will curdle.
Fold through your chopped up orange jelly and vanilla sponge.
Pour half of your ice cream mixture into a loaf tin or freezer-safe container.
Drizzle over some of your chocolate sauce and swirl through.
Pour the rest of your ice cream mixture into the loaf tin or freezer-safe container.
Swirl through some more chocolate sauce and sprinkle the top with chocolate chunks or chocolate curls and Jaffa Cakes! (You could top with some jelly as well).
Freeze for at least 6 hours or overnight. Scoop and serve when ready, enjoy!
