Fairy Bread Ice-cream Bars

Makes 18, Prep and Cook: 30 mins

450g pkt unfilled

2 vanilla slab sponge cakes

2 litres vanilla ice-cream

½ cup M&M’S, roughly chopped

2 tblsps strawberryflavoured syrup

Hundreds & thousands sprinkles, to decorate

1 Grease a 19cm square cake pan. Line base and sides with baking paper, extending paper 3cm above pan edges.

2 Split each sponge in half horizontally with a serrated knife. Line base of prepared pan with a layer of the sponge, cut-side up, trimming to fit.

Reserve remaining sponge for another use.

3 Place ice-cream in a large bowl. Stand at room temperature for about 10 minutes, or until softened slightly. Beat with a wooden spoon until smooth. Fold through M&M’S. Spoon over sponge layer. Smooth over top. Drizzle over syrup and, using a small palette knife, gently swirl through ice-cream.

4 Top with another layer of sponge, cut-side down, trimming to fit. Freeze, covered overnight or until firm.

5 Lift slice out of pan. Trim edges. Cut into 18 bars. Press short ends into hundreds & thousands. Place on a tray lined with baking paper. Return to freezer until ready to serve.