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.
Lamington Ice Cream Recipe
- 1 L vanilla ice cream
- 300 g 70% dark chocolate
- 1/4 cup vegetable oil
- 3 cups shredded coconut
- Cut frozen ice cream into bars then lay on a tray covered with baking paper. Freeze again for 1 hour.
- Melt chocolate and oil in a medium, heat-proof bowl placed over a saucepan of gently boiling water. Once melted allow to completely cool.
- Pour coconut onto a plate. Take bars out of the freezer and, one at a time, dunk in chocolate then drop into the coconut and cover all sides.
- Store in the freezer in an airtight container until you're ready to eat them.