Lamington ice-cream pops.jpg

Lamington ice-cream pops

Is there anything more Australian than a lamington? We’ve updated the classic Aussie treat by turning it into an ice-cream! Raspberry jam is sandwiched between vanilla ice-cream, covered in chocolate and sprinkled with coconut to produce the perfect summer indulgence.

How long will it take?

30 minutes plus overnight freezing time

What’s the serving size?

Makes 16


What do I need?

  • 2 litres Valhalla vanilla ice-cream
  • ¼ cup raspberry jam
  • 430g dark chocolate, chopped
  • 220g milk chocolate, chopped
  • 250g desiccated coconut

How do I make it?

  1. 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.
  2. Remove ice-cream from freezer and let stand at room temperature for 5-10 minutes until it is softened enough to easily spoon out.
  3. Spoon half the ice-cream into the prepared cake tin and level with the back of the spoon or a spatula.
  4. Dollop the jam on top of the ice-cream and spread to cover the top surface of the ice-cream.
  5. Spoon remaining half of ice-cream over the top of the jam and smooth surface with a spoon or spatula.
  6. 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.
  7. 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.
  8. Microwave chocolate on high until melted, stirring every 30 seconds with a metal spoon. Set aside to cool for 10 minutes.
  9. Place coconut in a bowl.
  10. 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.

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