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
- Line a lightly greased 20cm x 10cm x 7cm loaf tin with non-stick baking paper and set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
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