Christmas cake ice-cream sandwich

Method

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