Lamingtons are a classic Australian cake which are normally two pieces of sponge cake sandwiched with some jam and cream, dipped in chocolate and coconut! I associate lamingtons with Summer so I thought it was appropriate to ice-creamify them!
So, tell me, if you had to pick one, would you prefer ice cream or chocolate? I’m a huge fan of ice cream but most of my friends would opt for chocolate. This recipe allows you to enjoy the best of both worlds! It is a perfect concoction of coconut ice cream, raspberry and chocolate! The raspberry chia jam in the ice cream really balances out the coconut flavour in the ice cream and complements the crackly chocolate coating.
The main issue with making your own vegan ice cream is preventing the ice cream from freezing into a solid inedible mass. I tried making the ice cream with a mixture of cashews and coconut cream, just coconut cream, whipped coconut cream etc and finally settled on a recipe. One way to prevent the ice cream from freezing into a solid mass is to make/use condensed milk as the ‘sugars’ prevent it from freezing completely. It’s super easy to make your own condensed milk so I included it in the recipe. Alternatively, you can just purchase your own condensed milk from the shops! Another way to prevent the ice cream from freezing into a solid mass is to incorporate air into the mixture, so you have the whip the remaining coconut cream in this recipe. 
An important part of this recipe (or any recipe) is to make sure that you use good quality products! I’ve partnered with Niulife Coconut to develop a few recipes and all of their products are high quality, organic and very consistent. I genuinely respect their organisation as they are a social enterprise which means that all of their profits go back to the communities where the coconut was harvested. Niulife works with the local communities to make sure that they have decent working conditions and are paid well. There’s been a bit of criticism of the coconut industry with claims that monkeys are often trained to pick coconuts. However, when I interviewed (or gently interrogated) Niulife a few years ago, they assured that this wasn’t the case for their products. You can read more about Niulife’s philosophy on their website.
Anyway, I hope you enjoy this recipe!
If you try this recipe, I would love to hear about it! Comment below or, if you post it on social media, tag @rainbownourishments and #rainbownourishments!
This post was sponsored by Niulife Coconut. However, as always, all opinions expressed in this post are 100% my own. Thank you for supporting the brands that allow Rainbow Nourishments to be sustainable.
Lamington ice cream pops
Ingredients
Ice cream
- 2 cups canned coconut cream, + ½ cup maple syrup (see notes)
- Dash of vanilla bean powder or extract
- Pinch of any good-quality salt
Raspberry chia jam
- ¾ cup raspberries
- 2 tablespoons chia seeds
- 2 tablespoons organic cane sugar, or liquid sweetener, to taste
Coating
- ¾ cup cacao butter
- ¼-1/2 cup cocoa or raw cacao powder, to taste
- 5 tablespoons coconut nectar
- 1/3 cup canned coconut cream
- 3 cups dessicated or shredded coconut
Instructions
- For the ice cream, add 1 cup of coconut cream and the maple syrup to a small saucepan and bring to a boil for 5 minutes. Reduce to a simmer for about 20 minutes. When the mixture has thickened and reduced to 1 cup of liquid, remove from heat then cool.
- Meanwhile, make the raspberry chia jam by adding all ingredients to a small bowl then mashing it with the back of a fork until combined. Set aside to thicken.
- Using an electric beater, whip the remaining coconut cream, vanilla bean powder and salt until it forms soft peaks.
- Gently fold the cooled condensed coconut cream into the whipped coconut cream.
- Pour half of the cream mixture into a lined loaf tin or container. Randomly dollop half of the jam throughout the cream. Pour the remaining cream on top then dollop the remaining jam on the cream.
- Place the tin/container in the freezer. After 1-2 hours, insert paddle pop sticks into the cream at every 4-6 cm depending on the size of your container (each stick will be for one popsicle). Freeze for 2-4 hours or until firm.
- Meanwhile, to make the chocolate coating, add the cacao butter, cacao powder, nectar and cream to a small saucepan on low heat until the cacao butter melts. Remove from heat then blend with a whizz stick until fully combined and thickened. Set aside in the fridge to thicken further.
- When the ice cream has set and the chocolate has thickened, remove from the freezer and fridge. Cut the ice cream with a sharp knife so that each pop has one paddle pop stick.
- Place the coconut in a large flat bowl. One by one, dip each ice pop in the chocolate then the coconut immediately.
- Return ice pops to freezer to set further. Eat ice pops when desired! If you prefer your ice cream to be softer, defrost in the fridge for 5 minutes then enjoy!
Notes
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