Ingredients
1 litre tub good quality vanilla ice-cream
350g packet lamington fingers (18)
250g block cream cheese, chopped, at room temperature
1/3 cup icing sugar mixture
½ cup raspberry jam
½ cup shredded coconut, toasted
Method
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Grease and line a 19cm x 30cm lamington pan with baking paper, extending paper 4cm above pan edges.
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Place ice-cream in a large bowl. Stand at room temperature for about 10 minutes, or until softened.
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Meanwhile, chop lamingtons into 2cm pieces.
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Process cream cheese and sugar in a food processor until smooth. Add ice-cream. Process until combined. Transfer to a large bowl. Stir in lamingtons. Spoon into prepared pan. Smooth over top.
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Stir jam in a bowl until smooth. Dollop over ice-cream mixture. Using a small palette knife, gently swirl through ice-cream mixture. Sprinkle with coconut. Freeze, covered, overnight.
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To serve, lift frozen slice out of pan. Cut into rectangles.
TIP! Lamington fingers are available in the bakery section of major supermarkets. Slice can be made up to four days ahead.
