The Lamington is one of my favourite Australian treats, and you'll probably find the same goes for most Australians!
What’s not to love about a soft sponge cake coated in creamy milk chocolate and dusted with luscious coconut flakes? This year I decided to give my traditional lamingtons a frosty makeover.
These decadent lamington ice-cream bars (Brits might know them as choc ices) are so easy to make, and they’ll bring a touch of tropical Australian sunshine to the English winter – if you can’t find coconut ice-cream, they’re just as good with vanilla.
Donna Hay’s Lamington ice-cream bars
- 2 litres coconut ice-cream
- 400g dark (70% cocoa) chocolate, chopped
- 80ml (⅓ cup) vegetable oil
- 300g (4 cups) desiccated coconut
Line a lightly greased 20cm x 30cm slice tin with non-stick baking paper and place in the freezer until ready to use. Scoop the ice-cream into the bowl of an electric mixer and beat on low speed until softened. Spoon into the prepared tin and spread evenly with a palette knife. Freeze for 4–5 hours, or until frozen. Remove from the tin and slice into 12 bars.
Place on a tray lined with non-stick baking paper and freeze for a further 1 hour. Place the chocolate and oil in a heatproof bowl over a saucepan of simmering water, stirring occasionally, until melted. Remove from the heat and allow to cool completely. Spread the coconut in a thin layer on a baking tray. Removing the ice-cream in batches from the freezer using 2 forks, dip each bar into the chocolate and press gently in the coconut to coat. Return to the freezer immediately for 1–2 hours or until set, and serve.
For more amazing recipes, check out Donna’s summer issue of her app. You can download it from the App Store and Google Play.
Photography: Chris Court / Styling: Steve Pearce