Ingredients
Method
1.Grease 15cm x 25cm loaf pan, line with baking paper, extending paper 5cm over long sides.
2.Spread ice-cream into pan, cover with foil, freeze until firm.
3.Remove ice-cream from pan. Cut six 6.5cm hearts from ice-cream, place hearts on baking-paper-lined tray, cover with foil, freeze until firm.
4.Line another tray with baking paper. Tint melted chocolate pink with food colouring. Spread chocolate over baking paper on tray into 22cm x 30cm rectangle, stand at room temperature about 5 minutes or until almost set. Cut 12 x 6.5cm hearts from chocolate. Return to tray, refrigerate until set.
5.Meanwhile, freeze cake until firm. Slice cake into 12 x 1cm-thick slices. Cut one 6.5cm heart from each slice.
6.Spread one side of all cakes with jam, top with chocolate hearts. Sandwich plain sides of cakes with ice-cream hearts. Serve immediately or return to freezer until required.
