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.
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.
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.
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:
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.
Add the milk, cream, sugar and glucose to a small pot. Heat on medium slow, stirring until sugar dissolves.
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:
Hull the strawberries and slice into pieces. Blitz in a food processor until smooth. Strain to remove seeds. Slice and juice lemon.
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:
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.
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:
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.
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.
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.
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.
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
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
Lamington ice cream
- ice cream maker
- stick/immersion blender
- Food processor or chopping attachment for stick/immersion blender
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
- ¼ lb (125gms) fresh strawberries
- 2 tablespoons (30gms) white sugar
- ½ tablespoon lemon juice
- 1 teaspoon (7.5gms) glucose syrup
- ¼ cup (25gms) cocoa powder
- 2 tablespoons (30gms) white sugar
- ¼ cup (62mls) cream
- ¼ cup (62mls) water
- 1 teaspoon (7.5gms) glycose syrup
- 6 oz (170gms) sponge cake
- ½ cup (40gms) desiccated coconut
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.
- 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.
- 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 enjoy@
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