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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.
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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.