Christmas cake ice-cream sandwich

Too much left-over fruit cake at Christmas time just means more of this fabulous ice-cream dessert.

• 1 litre vanilla ice-cream, softened
• 1/4 cup dark choc bits
• 1/4 cup red glace cherries, halved
• 750g fruit cake, thinly sliced
• warmed custard, to serve

Energy 2220kJ	Fat saturated 10.50g
Fat Total 21.10g	Carbohydrate sugars g
Carbohydrate Total 77.90g	Dietary Fibre 3.30g
Protein 9.20g	Cholesterol 45.00mg
Sodium 374.00mg

All nutrition values are per serve.

1. Step 1

   Grease a 4cm-deep, 28cm x 18cm slice pan. Line with baking paper, allowing a 4cm overhang at both long ends. Place ice-cream in a large bowl. Add choc bits and cherries. Stir to combine.

2. Step 2

   Arrange half the cake slices in prepared pan, trimming to fit. Top with ice-cream mixture. Top with remaining cake slices. Cover with plastic wrap.

3. Step 3

   Place pan in freezer for 1 hour or until ice-cream is firm. Cut into 8 pieces. Serve with custard.