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Chill out to this sensational incredible icecream cake from the kitchens of  jen-foxworth

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*warning: This is a TIME SENSATIVE recipe you should only make at the most six at a time or they will melt all over the place as you make them.

To make these you will need:
Packets of already prepared "Lady Fingers" (commercial or homemade)
Whipped icing *again I'm lazy I used buttecream, but it tastes better with whipped*
Sprinkles
Raspberry preservers or homemade raspberry syrup *I made the latter*
Vanilla or chocolate icecream somewhat soft

Take your lady fingers and tear them into half and third pieces, and press them into the bottoms of a cupcakes pan, you probably will only need 2 max for each cupcake. Put a small glove of icecream on top of them and smooth it out quickly *not smooth smooth but you know you have to cover the bottom.*
Put a small spoonful of the preserves onthat and also spread it out.
Another layer of icecream.
Ice the top with icing and decorate a bit however you like.

Put in the freezer overnight.
To get them out of the pans, I find that you only have to run a knife around the edge and carefully flip it out, I had no problem getting any of them out whole.
And they were gone rather fast, kids ate the heck out of them.

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Lady fingers - are light and sweet sponge cakes sometimes referred to as spoon or sponge biscuits

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Allergy warning – recipe contains dairy products