- 2 cups chocolate ice cream 500 mL
- 2 cups strawberry ice cream 500 mL
- 2 cups vanilla ice cream 500 mL
- 9- by 5-inch (1.5 L) loaf pan, lined with plastic wrap or waxed paper
- Soften chocolate ice cream at room temperature for 15 minutes. Spread softened ice cream in prepared pan. Smooth top with a spatula. Freeze until firm.
- Soften strawberry ice cream at room temperature for 15 minutes. Spread softened ice cream over first layer. Smooth top with a spatula. Freeze until firm.
- Soften vanilla ice cream at room temperature for 15 minutes. Spread softened ice cream over second layer. Smooth top with a spatula. Cover with plastic wrap or waxed paper and freeze for 4 hours or until firm.
- To serve, unwrap and turn out of pan onto cutting board. Peel off plastic wrap. Using a warm dry knife, cut into slices or scoop into sundaes drizzled with chocolate sauce.