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Lamington ice-pops
Lamington ice-pops
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Prep Time:
895 minutes
Cook Time:
3 minutes
Total Time:
898 minutes
Lamington ice-pops, a delicious Australian treat best made ahead for Australia Day!
Ingredients:
  • 82.50 gm strawberry jam
  • 2 litres vanilla ice-cream
  • 3 x 180g blocks dark chocolate, chopped
  • 1 1/2 x 220g blocks milk chocolate, chopped
  • 250g packet shredded coconut
Instructions:
  • Prepare the 19cm square cake pan by greasing it and lining the base and sides with baking paper, making sure to extend the paper 3cm above the edges of the pan.
  • Allow the ice-cream to soften for 10 minutes in a large bowl. Gently fold in the jam to create a marbled effect. Transfer the mixture to the prepared pan, level with a spatula, and evenly insert sticks in rows of 6 x 6. Freeze overnight.
  • Take the ice-cream out of the freezer and let it sit for 2 minutes. Swiftly slice the ice-cream into squares, inserting a stick into the center of each square. Arrange the ice-cream squares on a tray lined with parchment paper. Quickly transfer the tray back to the freezer and allow it to freeze for 2 hours.
  • In a microwave-safe bowl, heat the chocolate on HIGH for 2 to 3 minutes, stirring every 30 seconds with a metal spoon until melted. Let it cool for 10 to 15 minutes.
  • In a bowl, put coconut. Working in groups of 3, dip 1 ice-pop into chocolate, coating it entirely, then press each side into coconut quickly. Place in the freezer promptly. Repeat with the other ice-pops. Serve.

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