Lamington Ice-Cream Pops
Need a new recipe for Australia Day? Lamingtons are an iconic Aussie treat and are always eaten on Australia day among family and friends, but Brighton thought we’d change it up a bit with a new take on a traditional lamington recipe. Swap out the sponge for ice-cream, why have we not tried this sooner!
What do I need?
- 2 litres vanilla ice-cream
- ¼ cup raspberry jam
- 430g dark chocolate, chopped
- 220g milk chocolate, chopped
- 250g desiccated coconut
How do I make it?
- Line base and sides of a 20-centimetre square cake tin with baking paper, extending the paper 3 centimetres above the edge of the tin.
- Remove ice-cream from freezer and let stand at room temperature for 5-10 minutes until it is softened enough to easily spoon out.
- Spoon half the ice-cream into the prepared cake tin and level with the back of the spoon or a spatula.
- Dollop the jam on top of the ice-cream and spread to cover the top surface of the ice-cream.
- Spoon remaining half of ice-cream over the top of the jam and smooth surface with a spoon or spatula.
- Place in freezer for 20 minutes to firm slightly. Remove from freezer and insert icy-pole sticks into the ice-cream at 5-centimetre intervals so you have 4 rows of 4 sticks. Return to freezer and freeze overnight.
- Remove from freezer and stand for 2 minutes before removing from pan. Working quickly, cut the ice-cream into squares with an icy-pole stick in the middle of each square. Place onto a tray lined with baking paper and return to the freezer for 1 hour.
- Microwave chocolate on high until melted, stirring every 30 seconds with a metal spoon. Set aside to cool for 10 minutes.
- Place coconut in a bowl.
- To coat the ice-cream in chocolate we recommend working in batches of 4 ice-cream sticks at a time so that they don’t melt. Take 4 ice-cream sticks out of freezer and working quickly, dip 1 at a time into the chocolate to coat all over. Then dip each side into coconut to cover. Return to freezer immediately. Repeat with remaining ice-cream sticks. Freeze for 1 hour to ensure they are firm before serving.
Thanks to hillstreetgrocer.com for the recipe