Lamington Cake Ice Cream #Christmas #icecream

The Lamington cake ice cream scrumptious layered inspired by everyone's favorite treats! Lamington fingers a Strawberry ice cream, chocolate, vanilla ice cream and raspberry toppings makes this a no-bake dessert winner total!!

When it comes to favorite Australia ... it is pretty hard to beat the good old lamington. Well, until now! Moved lamingtons (delicious) simple and make way for the Lamington cake ice cream four-ply!

After the freeze, the lamington fingers will still be deliciously soft, the creaminess of ice-cream and ice help crisis-magic chocolate cake to make ice cream dreams. DEEEELISH!!!

Lamington Cake Ice Cream

The Lamington cake ice cream scrumptious layered inspired by everyone's favorite treats! Lamington fingers a Strawberry ice cream, chocolate, vanilla ice cream and raspberry toppings makes this a no-bake dessert winner total!!

Course

Dessert, baked not

Cuisine

desserts, ice cream recipes

Preparation time

30 minutes

Total time

30 minutes

The share of

8 serves

Materials

• 4 litre tub of neapolitan ice cream
• 2 x 350 g package lamington fingers
• 1/4 cups raspberry topping
• Lamington ice-magic, extra fingers, M & Ms, to decorate

Instructions

1. Line a square cake tin with plastic wrap (allow for the protruding edge). 
2. Separate each 3 color ice cream (see note). Place the chocolate back into the bath, and the vanilla and strawberry flavors into a separate bowl 2. 
3. 
   
4. Place the bowl into vanilla ice cream in the freezer while you begin to prepare for the first layer. 
5. Strawberry ice-cream allows it to soften (but not melted). Spoon into the prepared Tin square base and use a spoon to spread evenly. 
6. Put in a layer of lamington fingers even on top and then put in the freezer to set. 
7. Take vanilla ice cream from the freezer and allow to soften. 
8. Take the ice cream cake from freezer and Drizzle raspberry topping over lamingtons. 
9. Scattered in softened vanilla ice cream and then add another layer of chocolate lamington fingers. Cover with plastic wrap and place the extra back into the freezer for at least 2 hours (overnight is best). 
10. To decorate, take an ice cream cake from the freezer and turn it upside down on a serving Board. Cover with ice-magic (allow to drip down the sides). Garnish with extra fingers chopped lamington, raspberry topping and M Ms &. place back into the freezer for 30 minutes or until ready to serve. 

Recipe note

1. To separate the color of ice cream, just change the whole ice-cream tub upside down to the cutting board. Use a large knife to split the ice-cream in three flavors.