2 x 800g square Christmas fruit cakes
2 litres vanilla bean ice-cream, softened
400g dark chocolate, melted and at room temperature
Grease and line base and sides of a 20cm x 30cm x 5cm deep slice tin with baking paper. Cut cake horizontally into ½ to ¾ cm thick slices. Brush slices with brandy.
Line base of tin with single layer of cake, and trim to fit. Spoon over 1 litre slightly softened ice-cream.
Repeat with a layer of cake and remaining ice-cream. Finish with a layer of cake. Wrap tightly in cling film and freeze overnight or until firm.
Slice cake into 5cm squares. Place on a baking tray lined with baking paper. Keep frozen. Dip one side of sandwich into chocolate. Drain. Return to freezer until firm. Ice-cream sandwiches will melt very quickly. Keep frozen until ready to serve.