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Scoop of lamington ice cream with vintage spoon on the side and cut open lamington on a plate in the background.

Lamington ice cream

Author: Sarah Brooks
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.
5 from 1 vote
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Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Chilling time 4 hours
Total Time 5 hours 45 minutes
Course Dessert, Snack
Cuisine Austalian
Servings 10 serves (⅔ cup each), approx.
Calories 436 kcal

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 enjoy@

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.  

Nutrition

Calories: 436kcalCarbohydrates: 44gProtein: 6gFat: 29gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 86mgSodium: 173mgPotassium: 282mgFiber: 4gSugar: 31gVitamin A: 861IUVitamin C: 7mgCalcium: 93mgIron: 2mg

Nutritional Disclaimer

Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.

Keywords: ice cream machine, Lamingtons
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