Lamington Ice Cream Log

  1. line loaf tin with 2 layers of plastic wrap, overhanging the ends.
  2. cut the lamingtons in half widthways. stand the lamingtons, chocolate side against the sides and bottom of the tin. cut to fit.
  3. spread 2 tablespoons of jam over the lamington base.
  4. top with softened icecream, not quite to the top of the lamington sides.
  5. spread ice cream with the other 2 tablespoons of raspberry jam.
  6. cover the jammy ice cream with the rest of the lamingtons again cutting to fit. press lightly into ice cream.
  7. wrap tightly with plastic wrap and freeze for at least 6 hours or until icecream has hardened.
  8. decorate if desired and serve with chocolate topping.
  9. NOTE in Australia we have lamington fingers. use 26 of them if you can get them. I had to estimate the amount of normal sized lamigtons used in this recipe.

lamingtons, vanilla ice cream, raspberry jam

Taken from www.food.com/recipe/lamington-ice-cream-log-531302 (may not work)

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