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    You are here: Home / Ice cream / Lamington ice cream

    Lamington ice cream

    Published: Jan 23, 2021 · Modified: Jan 25, 2021 by Sarah Brooks

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    Scoop of lamington ice cream with vintage spoon on the side, in front of stacked lamingtons on a board, with text overlay, Lamington ice cream, KCAEIC

    This epic lamington ice cream takes this iconic Aussie dessert to a whole new level. With all the flavors you love of sponge cake, chocolate, coconut and jam.

    Scoop of lamington ice cream with vintage spoon on the side and cut open lamington on a plate in the background.
    Jump to:
    • Ingredients
    • How to make lamington ice cream
    • How to serve
    • How to store
    • Looking for more yummy desert recipes?
    • 📋 Recipe
    • 💬 Comments

    Lamingtons are such a classic, iconic Aussie dessert. There is something about light fluffy sponge cake covered with chocolate and coconut that just makes me want to break out the BBQ and watch the cricket.

    Its generally accepted that Lamingtons are named after Lord Lamington, the state of Queensland's eighth governor, to feed unexpected visitors and use up left over sponge cake in the late 1800's. The recipe for Lamingtons has been found in the Queensland Country Life newspaper as early as 1900.

    To jam or not to jam? Traditional lamingtons are made without jam but are some times filled with jam and cream. I've included a strawberry sauce in this lamington ice cream for extra yumminess but if you wanted to go for a more traditional lamington flavor you could leave it out.

    Ingredients

    Lamington ice cream ingredients, salt, strawberries, cocoa, coconut, white sugar, milk, tapioca starch, sponge cake, fresh lemon, glucose syrup, vanilla essence, thickened cream.

    Sponge cake: I used half a 16oz (450gms) store bought sponge cake in this recipe, so 8oz (225gms) in total. You could use a different kind of plan flavored cake such as vanilla cake. You could make your own sponge cake if you like, such as the one's used in the lamingtons in my recipe on my other blog here.

    Thickened cream: I use thickened cream which as a fat content of about 34%. You could also use heavy cream or heavy whipping cream which is similar.

    Full cream milk: is best for this recipe. It needs to have a fat content of around 3.5%. I don't recommend using low fat milk, it will make your ice cream icier.

    Sugar: white sugar is best in this recipe. You could use castor sugar if you prefer. I don't recommend using other types of sugar, they will be hard to dissolve and will compete with the flavors in this ice cream.

    Vanilla extract: sometimes also called vanilla essence, depending on where you live. You can use either, or imitation vanilla essence, depending on your preference and budget.

    Tapioca starch: is a natural and accessible way of both thickening and stabilizing the ice cream. If you can't get tapioca starch you can use arrow root powder or corn flour in the same volume.

    Top down view of lamington ice cream in pan with lamingtons on the side.

    Glucose syrup: also called confectioner’s glucose. You can get in from specialty baking shops, online and some supermarkets. A small amount of glucose syrup helps lower the freezer point of ice cream and improves the texture and scoop-ability of the ice cream. In this recipe it also helps keep both the strawberry sauce and chocolate sauce scoopable and not to icy.

    You can substitute with the same amount of light corn syrup or powdered dextrose. Measure carefully, preferably using a digital kitchen scale, and don't add to much or your ice cream will melt in a red hot minute!

    Strawberries: I use beautiful fresh ripe strawberries in this recipe. If you can't get fresh you could try using frozen but you will need to test your sauce and add more sugar if needed if the strawberries weren't super ripe when frozen.

    Lemon juice: this recipe uses freshly squeezed lemon juice to add some brightness. Do not be tempted to use bottled lemon juice, it won't taste the same.

    Cocoa powder: I use natural cocoa powder in this recipe. It takes a bit more effort to mix in but gives the best chocolaty flavor.

    How to make lamington ice cream

    First make the sponge cake ice cream base. While the base is chilling in the fridge make the strawberry sauce and chocolate sauce. Once everything is nice and cold you can churn the ice cream and assemble the layers before freezing.

    To make the sponge cake ice cream:

    • Chopping sponge cake.
    • Adding tapioca starch to a small bowl.
    • Adding milk to tapioca starch.

    Chop the sponge cake for the ice cream into small pieces. Add the tapioca starch to a small bowl. Measure the milk, the remove about two tables spoons to add to the tapioca starch to form a slurry.

    • Adding milk to ice cream mix.
    • Adding cream to ice cream mix.
    • Adding sugar to ice cream mix.
    • Adding glucose syrup to ice cream mix.

    Add the milk, cream, sugar and glucose to a small pot. Heat on medium slow, stirring until sugar dissolves.

    • Adding vanilla to ice cream mix.
    • Adding chopped sponge cake to ice cream mix.
    • Adding tapioca starch slurry to ice cream mix in pot.
    • Blending sponge cake into ice cream mix with a stick blender.

    Add the vanilla, chopped sponge cake and tapioca starch slurry. Stir for a minute to allow sponge to soak up the liquid. Turn off heat and very carefully blitz to a stick or immersion blender until sponge cake is well mixed and an mix in smooth. Allow to cool, then transfer to a heat proof container. Cover and chill in fridge for at least four hours.

    To make the strawberry sauce:

    • Slicing and hulling strawberries
    • Blitzing strawberries.
    • Straining blitzed strawberries.
    • Slicing lemons to juice for strawberry sauce.

    Hull the strawberries and slice into pieces. Blitz in a food processor until smooth. Strain to remove seeds. Slice and juice lemon.

    • Adding sugar to pot for strawberry sauce.
    • Adding lemon juice to pot for strawberry sauce.
    • Adding glucose syrup to pot for strawberry sauce.
    • Adding blitz strawberries to pot for chocolate sauce.

    Add sugar, lemon juice and glucose to a small pot. Heat on medium, stirring until sugar dissolves. Remove from heat, add strawberries and mix well. Transfer to a heat proof container, cover and chill well in fridge until needed.

    To make the chocolate sauce:

    • Adding sugar to pot for chocolate sauce.
    • Adding cocoa powder to chocolate sauce.
    • Adding cream to chocolate sauce.
    • Adding water to chocolate sauce.

    Sift the cocoa powder. Add sugar, cocoa powder, and cream to a small pot. Heat on medium until well combined. Add water and glucose syrup and a pinch of salt.

    • Adding glucose syrup to chocolate sauce.
    • Blitzing chocolate sauce with a stick blender to smooth out lumps.
    • Straining chocolate sauce.

    If you are having trouble getting a smooth sauce you can blitz it very carefully for a minute with an immersion blender. Remove from heat, strain, cover and chill well in fridge until needed.

    To assemble the ice cream:

    • Churning sponge cake ice cream in an ice cream machine.
    • Churned sponge cake ice cream.

    If you are using a self refrigerating ice cream machine turn it on about ten minutes before churning, other wise take your bowl out of the freezer right before churning. Churn the sponge cake ice cream. It will be the consistency of soft serve when done.

    • Chopping sponge cake.
    • Mix ins, storage pan and sponge cake ice cream ready to layer ice cream and mix ins.

    While the ice cream is churning set your work station with the extra chopped up sponge pieces, chocolate sauce, strawberry sauce and desiccated coconut on one side, space for your churned ice cream on the other side and storage container in the middle.

    • Adding first layer chopped sponge cake.
    • Spooning on first layer chocolate sauce.
    • Spooning on first layer strawberry sauce
    • Sprinkling on first layer desiccated coconut.

    Working quickly, add one third of the sponge cake pieces to the bottom of the storage container. Add a good drizzle of chocolate sauce, then strawberry sauce, then a large spoonful of coconut.

    • Swirling first layer of ice cream and mix ins. with a small spatula.
    • Swirled first layer of ice cream and mix ins.
    • Second layer of sponge, chocolate, strawberry and coconut.
    • Adding second layer of sponge ice cream to pan.

    Add half the churned ice cream. Swirl it round a bit to mix in. Add the next layer of chopped sponge, chocolate sauce, strawberry sauce and coconut.

    Add the rest of the ice cream. Swirl ice cream a bit to mix in.

    Top down view lamington ice cream layered up and ready to freeze.

    Add the final layer of sponge cake, chocolate sauce, strawberry sauce and finally sprinkle coconut on top. Cover and freeze for about four hours, or until firm.

    How to serve

    Scooping lamington ice cream from a pan with a vintage ice cream scoop, with lamingtons in the background.

    To serve, remove from the freezer, drizzle with a little extra chocolate ripple and strawberry sauce, dig in and enjoy!

    How to store

    This ice cream will store well in an airtight container in the freezer for up to two weeks. After that is may start to become a little icy, but it will still taste delicious!

    Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream

    This post is also available as a web story here: Lamington ice cream web story

    Looking for more yummy desert recipes?

    Why not try making

    • Milo ice cream
    • Chocolate sundae
    • Milo icy poles
    • Vegan coconut bounty bites
    • Mango ice cream

    Follow me on Facebook or Pinterest for many more delicious recipes.

    Scoop of lamington ice cream with vintage spoon on the side, in front of stacked lamingtons on a board,

    📋 Recipe

    Scoop of lamington ice cream with vintage spoon on the side and cut open lamington on a plate in the background.
    Print Recipe
    5 from 1 vote

    Lamington ice cream

    This epic lamington ice cream takes this iconic Aussie dessert to a whole new level. With all the flavors you love of chocolate, coconut, sponge cake and jam.
    Prep Time1 hr 30 mins
    Cook Time15 mins
    Chilling and freezing time8 hrs
    Total Time9 hrs 45 mins
    Course: Dessert, Snack
    Cuisine: Austalian
    Keyword: Aussie classic, classic dessert, iconic dessert, lamington ice cream cake, Lamingtons, laminton ice cream, true blue dessert

    Equipment

    • ice cream maker
    • stick/immersion blender
    • Food processor or chopping attachment for stick/immersion blender

    Ingredients

    Sponge cake ice cream

    • 1 cup (250mls) full cream milk
    • 2 teaspoons (5gms) tapioca starch
    • 2 cups cream
    • ½ cup (110gms) white sugar
    • 1 teaspoon (10gms) glucose syrup
    • ½ teaspoon vanilla essence
    • 2 oz (55gms) sponge cake

    Strawberry ripple

    • ¼ lb (125gms) fresh strawberries
    • 2 tablespoons (30gms) white sugar
    • ½ tablespoon lemon juice
    • 1 teaspoon (7.5gms) glucose syrup

    Chocolate ripple

    • ¼ cup (25gms) cocoa powder
    • 2 tablespoons (30gms) white sugar
    • ¼ cup (62mls) cream
    • ¼ cup (62mls) water
    • 1 teaspoon (7.5gms) glycose syrup

    For layering

    • 6 oz (170gms) sponge cake
    • ½ cup (40gms) desiccated coconut

    Instructions

    Sponge cake ice cream

    • Cut up the sponge cake for the sponge cake ice cream.
    • Measure the milk. Measure the tapioca starch. Add two tables spoons of the measured milk and mix to form a slurry.
    • Add the milk, cream, sugar and glucose syrup to a small pot on the stove. Heat on medium, stirring until the sugar and glucose syrup is dissolved.
    • Add the vanilla, sponge cake and tapioca starch slurry. Mix well until sponge starts to soak up the mix. Remove from heat.
    • Very carefully blend with a stick/immersion blender until smooth.
    • Transfer to a heatproof container and chill for at least four hours.
    • While the sponge cake ice cream mix is chilling, make the strawberry sauce and chocolate sauce.

    Strawberry sauce

    • Hull and slice the strawberries. Blitz and strain.
    • Slice and juice the lemon.
    • Add the sugar, glucose syrup and lemon juice to a pot. Heat on medium, stirring until sugar and glycose is dissolved.
    • Remove from heat and add strained strawberries. Mix well, transfer to a heat proof container. Cover and chill until needed.

    Chocolate sauce

    • Sift the cocoa powder.
    • Add the sugar, cocoa powder, cream and water to a small pot. Heat on medium, stirring well.
    • Add the glucose syrup and mix further. Remove from heat, If you are having trouble getting a smooth sauce you can carefully blitz with an immersion/stick blender.
    • Strain, transfer to a heatproof container and chill until needed.

    Assemble the ice cream

    • Put your storage container in the freezer to chill.
    • If you have a self refrigerating ice cream machine turn it on about ten minutes before churning, other wise take your freezer bowl out of the freezer right before churning.
    • Remove sponge cake ice cream mix from fridge and churn the ice cream. It will be the consistency of soft serve when done.
    • While the ice cream is churning, set up your assembly area with chopped sponge cake pieces, chocolate sauce, strawberry sauce and coconut, storage container in the middle and ice cream once churned on the other side.
    • Working quickly, add one third of the sponge cake pieces, chocolate sauce, strawberry ice cream and coconut to the bottom of the storage container.
    • Add half the ice cream. Mix briefly. Repeat with one third of the sponge cake pieces, chocolate sauce, strawberry ice cream and coconut.
    • Add the rest of the ice cream and mix briefly.
    • Add the final layer of sponge cake pieces, chocolate sauce, strawberry ice cream and coconut.
    • Cover and freeze for at least four hours, or until firm.
    • To serve remove from the freezer, drizzle with a little extra chocolate and strawberry sauce if you want, dig in and [email protected]

    Notes

    NB: This recipe uses glycose syrup to keep everything soft and scoopable from the freezer.  Its available from some supermarkets, baking stores and on line.  If you can't get glucose syrup you can try substituting the same amount of light corn syrup instead.  

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    Scoop of lamington ice cream with vintage spoon on the side, in front of stacked lamingtons on a board, with text overlay, Lamington ice cream, KCAEIC

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    Comments

    1. Catherine Zhang

      January 24, 2021 at 8:24 am

      5 stars
      I love lamingtons and this looks so good!! I definitely want to try this one out!

      Reply
      • Sarah Brooks

        January 24, 2021 at 8:29 am

        Thanks Catherine, defiantly one to try if you are a fan of Lamingtons 🙂

        Reply

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