LAMINGTON ICE CREAM LOG


FOR A SMALL LOAF TIN

2 pkts (36) lamington fingers
2 litres vanilla ice cream, softened.
4 tablespoons raspberry jam


line  loaf tin with 2 layers of plastic wrap, overhanging the ends.

line the sides and base of tin with the lamington fingers. stand the lamingtons long ways for the sides. cut to fit.

spread 2 tablespoons of jam over the lamington base.

top with softened ice cream, not quite to the top of the lamington sides.

spread ice cream with the rest  of the raspberry jam.

cover the jammy ice cream with the rest of the lamington fingers again cutting to fit. press lightly into ice cream.

all up should use about 26 lamington fingers.

wrap tightly with plastic wrap and freeze for at least 6 hours or until icecream has hardened.

FOR A LARGE LOAF TIN

3 pkts lamington fingers
2 litres vanilla ice cream, softened
6 tablespoon raspberry jam

same directions as above. will use about 40 lamington fingers.

decorate as desired. serve with chocolate topping.