Ingredients
Method
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
Combine berries and sugar in a medium saucepan over a medium heat. Cook, stirring until sugar is dissolved. Mash berries once thawed. Bring to boil. Gently boil for about 7 minutes, or until thickened. Remove from heat. Using a coarse sieve, strain mixture over a heatproof bowl. Discard seeds. Cool slightly. Refrigerate until cold.
Cut lamington fingers horizontally in half. Starting at one short end of prepared pan, arrange 5 lamington pieces in a row, cut-side up. Repeat rows with lamington pieces, to cover base of pan.
Remove ice-cream from freezer. Stand for about 10 minutes until slightly softened (do not melt). Spoon over lamingtons in pan. Smooth over top. Transfer to freezer for 1 hour. Pour over berry mixture. Spread evenly.
Place rows of the remaining lamington fingers, cut-side down in same direction as Step 3, to cover berry layer. Cover and freeze overnight until firm.
Use lining paper to lift ice-cream from pan. Cut between lamingtons to make 20 ice-creams.
