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Giant lamington ice-cream cake recipe
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Prep Time:
390 minutes
Cook Time:
5 minutes
Total Time:
395 minutes
Celebrate Australia Day with a simple 6-ingredient giant lamington ice-cream cake.
Ingredients:
  • 225g cake
  • 1.5 litres vanilla ice-cream
  • 125g fresh raspberries
  • 125g dark chocolate, chopped
  • 16.80 gm coconut oil
  • 20g (1/4 cup) shredded coconut
Instructions:
  • Place 2 large sheets of plastic wrap on top of each other to line a 1.75L (7-cup) loaf pan. Let the sides hang over. Then, add a sheet of baking paper, extending over the 2 long sides.
  • Using a food processor, pulse the sponge cake into coarse crumbs. In a large mixing bowl, combine 500ml of ice-cream with half of the crumbs. Let the ice-cream soften a bit, then gently fold in the crumbs until well mixed (ensure the ice-cream is soft but not melted). Press the mixture into a pan, smoothing it out and compacting it firmly. Freeze for 2 hours until set.
  • Add 500ml of ice cream to a mixing bowl and use a large metal spoon to soften it. Spread over the first layer in the pan, ensuring a smooth surface. Chill in the freezer. Puree raspberries in a food processor and pour over the ice cream. Freeze for 2 hours until set.
  • Create an additional layer by combining the remaining ice cream and crumbs. Spread the mixture evenly in the pan. Fold the paper and overhanging plastic wrap over the top, then freeze for another 2 hours or overnight until completely firm.
  • Microwave the chocolate and coconut oil until smooth and just warm, not hot. Stir until combined, then transfer to a jug and cool to room temperature.
  • Flip the loaf pan onto a chilled serving platter, discard the plastic and paper. Gradually pour the chocolate mixture over the loaf, letting it cascade slightly down the sides. Swiftly sprinkle coconut on top before it hardens. Chill in the freezer until ready to serve.

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