Split 9 lamingtons in half through the centre. Line a 20cm-square cake tin with baking paper, allowing paper to hang over the top of the tin.
Arrange lamingtons over the base, cut-side up. Spread with a layer of softened chocolate chip (or your favourite flavour) ice cream. Cover with remaining lamingtons, cut-side down. Cover tin and freeze for 30 minutes.
When ready to serve, simply cut between lamingtons and place a square onto each serving plate. Serve drizzled with chocolate flavoured topping.
