LAMINGTON ICE CREAM LOG

READY IN: 15mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • line loaf tin with 2 layers of plastic wrap, overhanging the ends.
  • cut the lamingtons in half widthways. stand the lamingtons, chocolate side against the sides and bottom of the tin. cut to fit.
  • spread 2 tablespoons of jam over the lamington base.
  • top with softened icecream, not quite to the top of the lamington sides.
  • spread ice cream with the other 2 tablespoons of raspberry jam.
  • cover the jammy ice cream with the rest of the lamingtons again cutting to fit. press lightly into ice cream.
  • wrap tightly with plastic wrap and freeze for at least 6 hours or until icecream has hardened.
  • decorate if desired and serve with chocolate topping.
  • 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.
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