A delicious icecream cake boasting the classic lamington flavours: coconut, chocolate and raspberry. Perfect for birthdays or a delectable after-dinner treat. Thanks to Kiah from @marigoldandsol for this wonderful recipe!
RECIPE:
Ingredients:
BASE
1 heaped cup of almonds
2 tbsp tahini
1 cup coconut
¼ cup melted coconut oil
JAM
1 cup oob organic frozen raspberries
2 tbsp chia
1 small tub of oob organic vanilla ice-cream
TOP
70 g block of chocolate
2 tbsp coconut oil
2 tbsp coconut butter (optional)
Small handful of shredded coconut
METHOD
Remove 475 ml of vanilla ice cream from the freezer and let sit at room temp until it’s soft enough you think you could spread it with a spatula. Depending on how warm the climate is will depend how far in advance you need to remove it.
Measure out 2 cups of frozen raspberries into a small pot - heat on the stove on low until the raspberries are soft.
Add 2 tbsp of chia then stir and remove from the heat. Continue to stir every couple of minutes for 10 minutes while the chia is absorbing the liquid.
Meanwhile, add almonds and coconut to a food processor and pulse into a crumb.
Melt coconut oil.
Pour coconut oil and tahini into the food processor and mix until a dough consistency forms.
Line a 20 cm round baking dish with baking paper - press the base ingredients down firmly then freeze for 10 - 15 minutes to set the coconut oil.
Spread half the raspberry jam on top of the base layer.
Using a rubber spatula spread the ice cream - it should be soft enough now that it will spread relatively easily.
Using the rest of the raspberry jam spread another even layer over the ice cream. Place cake into the freezer to firm up for 30 minutes
Next melt the chocolate using the double boiler method. Fill a small saucepan with an inch of water then place a heat proof bowl with the chocolate on top.
Melt over a medium heat until silky - add 2 tbsp of coconut oil and coconut butter if using and stir until melted.
Remove cake from the freezer and pour the chocolate over the top. It will set quickly so act fast - sprinkle a small handful of coconut chips over the top and return to the freezer for 6 hours or overnight.
Remove from the freezer 45 minutes before you are ready to serve if you are in a cool climate and less if it is warmer.
