Pull your container of ice cream out of the freezer to soften on the bench while you prepare your ingredients.

Line a loaf tin with plastic wrap, one strip of plastic wrap across the width of the loaf tin and then an extra long length down the length of the loaf tin, making sure there's extra to cover over the top of the icebox cake.

Roughly chop up the easter eggs.

Line the base of the loaf tin with one layer of strawberry wafers running across the width of the tin.

Spread an even layer of ice cream across the wafers and sprinkle with the chopped mini eggs.

Repeat with another layer of wafers, ice cream and chopped eggs.

Finish with a final layer of wafers, gently pressing down on the wafers.

Cover with the plastic wrap and freeze for a few hours.

Once ready to serve remove from the freezer and slice up the icebook cake to serve.