Lamington Ice Cream Bars

lamington ice cream tower

Lamington ice cream tower

The Aussie Classic Revamped

These bars taste a lot like lamingtons, only they have a nice cool ice cream interior instead of sponge cake. They’re really easy to make and last longer in the freezer than most home made ice cream thanks to the chocolate coating.

Choosing the right ingredients

I used this vanilla ice cream because it isn’t too heavy and doesn’t have any egg yolks. It goes really well with dark chocolate. But I think most ice creams would go well with this recipe.

It’s really important that you choose a good quality dark chocolate for this recipe. A premium 70% cocoa solid chocolate will make all the difference with these lamington ice creams.

melted dark chocolate

Melted 70% dark chocolate

Lamington Ice Cream Recipe

Prep Time: 15 mins
Cook Time: 30 mins
Yields: 18


  • 1L vanilla ice cream
  • 300g 70% dark chocolate
  • 1/4 cup vegetable oil
  • 3 cups of shredded coconut


  1. Cut frozen ice cream into bars then lay on a tray covered with baking paper. Freeze again for 1 hour.
  2. Melt chocolate and oil in a medium, heat-proof bowl placed over a saucepan of gently boiling water. Once melted allow to completely cool.
  3. Pour coconut onto a plate.
  4. Take bars out of freezer and, one at a time, dunk in chocolate then drop into the coconut and cover all sides.
  5. Store in freezer in an airtight container until you're ready to eat them.

Additional Info

It's a good idea to pour small amounts of coconut onto the plate (enough for 1 or 2 bars). Then remove the left over coconut before starting the next 2 bars. This way the coconut looks a lot nicer.


User Rating

5 (2 Votes)




A Melbourne guy who loves to create amazing ice cream.

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