lamington ice-cream cake

  • ⅔ cup (160ml) single (pouring) cream
  • 400g dark chocolate, finely chopped
  • 2 litres store-bought vanilla
    ice-cream, chopped and softened
  • 12 store-bought sponge finger biscuits
  • ⅓ cup (80ml) coconut milk
  • ½ cup (40g) shredded coconut
  1. Line a lightly greased 20cm x 10cm x 7cm loaf tin with non-stick baking paper and set aside.
  2. Place the cream in a small saucepan over medium heat and bring to just below the boil. Add the chocolate, remove from the heat and set aside, without stirring, for 5 minutes or until the chocolate is melted. Mix until smooth. Pour half the chocolate mixture into the tin and freeze for 10 minutes or until set. 
  3. Place the ice-cream in the bowl of an electric mixer and beat on low speed for 2 minutes or until soft.  Working quickly, spoon ⅓ of the ice-cream over the chocolate and smooth. 
  4. Dip 6 sponge fingers into the coconut milk and press into the ice-cream. Top with half of the remaining ice-cream and spread evenly with a palette knife. 
  5. Dip the remaining biscuits into the coconut milk and place on top of the ice-cream. Top with the remaining ice-cream and spread evenly. Top with the remaining chocolate mixture and tap gently to smooth. 
  6. Freeze for 4–6 hours or until ready to serve. Invert the tin and remove the baking paper. Top with the shredded coconut and slice to serve. Serves 8–10. 
RATE THIS RECIPE:
Reader ratings (3.60) 321501

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox