2L strawberries and cream ice-cream, softened
200ml coconut cream
1/2 cup strawberry jam
24 Arnott’s Iced Vovo biscuits
1. Line a 20cm x 30cm lamington pan with baking paper, allowing the sides to overhang. Use an electric mixer to beat the ice-cream and coconut cream in a bowl until smooth. Add the jam and gently swirl to marble. Pour into the prepared pan. Place in the freezer for 4 hours or until firm.
2. Turn ice-cream onto a clean work surface. Using a biscuit as a guide, cut ice-cream into 12 rectangles. Place 1 biscuit, icing-side down, on a serving plate. Top with 1 ice-cream rectangle. Top with 1 of the remaining biscuits, icing-side up. Repeat with remaining biscuits and ice-cream.
3. Return to the freezer until ready to serve.