Lamington Ice-Cream Cake

A deliciously layered Lamington Ice-Cream Cake inspired by everyone's favourite treat! Strawberry ice-cream, chocolate lamington fingers, vanilla ice-cream and raspberry topping make this no-bake dessert a total winner!

5 from 4 votes

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Course: Dessert

Cuisine: ice-cream recipes

Prep Time: 30

Total Time: 30

Servings: serves

Calories: 236kcal

Author: Lucy - Bake Play Smile

Ingredients

4 litres neapolitan ice-cream
700 g lamington fingers
¼ cup raspberry topping
ice-magic, extra lamington fingers, M&Ms, to decorate

Instructions

Line a square baking tin with plastic wrap (allowing it to overhang the edges).
Seperate the 3 colours of ice-cream (see notes). Place the chocolate back into the tub, and place the vanilla and strawberry flavours into 2 seperate bowls.
Place the vanilla ice-cream bowl into the freezer while you start preparing the first layers.
Allow the strawberry ice-cream to soften (but not melt). Spoon it into the base of the prepared square tin and use a spoon to spread it out evenly.
Place the lamington fingers in an even layer over the top and then put in the freezer to set.
Take the vanilla ice-cream out of the freezer and allow to soften.
Take the ice-cream cake out of the freezer and drizzle raspberry topping over the top of the lamingtons.
Spread over the softened vanilla ice-cream and then add another layer of chocolate lamington fingers. Cover with extra plastic wrap and place back into the freezer for a minimum of 6 hours (overnight is best).
To decorate, take the ice-cream cake out of the freezer and turn it upside down on a serving board. Cover with ice-magic (allowing it to drip down the sides). Decorate with extra chopped lamington fingers, raspberry topping and M&Ms. Place back into the freezer for 30 minutes or until ready to serve.

Notes

To separate the ice-cream colours, simply turn the entire tub of ice-cream upside down onto a chopping board. Use a large knife to divide the ice-cream into the three flavours.

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