lamington ice-cream bars

  • 2 litres coconut ice-cream (see tip)
  • 400g dark (70% cocoa) chocolate, chopped 
  • ⅓ cup (80ml) vegetable oil 
  • 4 cups (300g) store-bought shredded coconut
  1. 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. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. Return to the freezer immediately for 1–2 hours or until set, and serve. Makes 12.

Tip: Buy coconut ice-cream from specialty food stores and delicatessens.

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