- Step 1
Line the base and sides of an 11 x 20cm (base measurement) loaf pan with baking paper, allowing 2 long sides to overhang. Combine the cream and condensed milk in a large jug.
- Step 2
Pour one-sixth of the cream mixture into a small bowl. Use electric beaters to beat until soft peaks form, do not over-beat. Add one of the food colourings, adding a few drops at a time and stirring until vibrant in colour. Spoon into the prepared pan and smooth the surface. Place in the freezer for 1 hour to chill or until firm.
- Step 3
Repeat step 2, in 5 more batches, with the remaining cream mixture and 5 different food colourings to make 5 more layers.
- Step 4
While the last layer of ice-cream is still a little soft, cover with the cake, trimming to fit. Freeze overnight.
- Step 5
To remove the ice-cream cake, place the pan on a hot cloth for 30 seconds. Use the paper to pull the cake out of the pan. Place, cake-side down, on a platter. Press hundreds and thousands on the top of the cake.
We used Wilton Icing Colours concentrated pastes in Red Red, Violet, Sky Blue, Golden Yellow, ￼￼￼￼￼Rose and Leaf Green. You can purchase these pastes online at cakedecoratingsolutions.com.au