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Lamington ice-blocks recipe
Lamington ice-blocks recipe
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Prep Time:
30 minutes
Cook Time:
1 minute
Total Time:
31 minutes
Create a modern twist on the classic Australian lamington with this refreshing lamington splice - ideal for summertime enjoyment.
Ingredients:
  • 400ml can coconut cream
  • 11⁄2777.50 gm thickened cream
  • 1⁄337.50 gm maple syrup
  • 11⁄290.40 gm raspberry jam
  • 200g block dark chocolate, chopped
  • 50g copha
  • 1⁄85.00 gm desiccated coconut
Instructions:
  • In a large jug, mix together coconut cream, thickened cream, and maple syrup.
  • Divide the coconut mixture evenly among 12 ice-block moulds measuring 1⁄3 cup each. Spoon 1⁄2 teaspoon of jam into each mould and swirl gently to combine. Insert ice-block sticks and place in the freezer for 6 hours or until frozen solid.
  • Combine chopped chocolate and copha in a microwave-safe bowl. Microwave on HIGH for 1 minute, stirring halfway through, until mixture is smooth. Transfer to a small bowl.
  • Prepare a baking tray by lining it with baking paper. Swiftly, take one ice-block out of the mould. Dip it in the chocolate mixture, letting the excess drip off. Then, put it on the tray and sprinkle with coconut. Repeat this process with the rest of the ice-blocks, chocolate, and coconut. Place the tray in the freezer and let it freeze for 1 hour or until it's firm. Serve and enjoy!

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