Guilt-less Desserts & Treats for your Family

Lamington Bombe Alaska

Do you have a cupboard full of board games with only half the pieces?

Is your family card game crazy?

Do you like word games or strategic games?

Our family has one clear favourite game and it’s UNO. We have 2 packs of Harry Potter UNO, UNO tippo, UNO attack, 2 different packs of Spiderman UNO and Paw Patrol UNO. And just to make it even more fun each UNO version has their own set of different rules, magic cards and ways to wreck pick up havoc on each other.

Board games, and in particular UNO, have many local rules. These are the rules that have somehow made it into family law despite only having a tenuous basis in truth. They’re the rules that get you in trouble when playing at a friends house, get you mocked during a drunken card of games and are the start of many heated discussion on what are the real rules.

One such rule in UNO is the use of the pick up 4 cards or the change colour cards. Apparently (allegedly) the rules state that you cannot use these cards unless you have no other cards to play. But what’s the fun in that?! These cards are weapons in our house. They are used without remorse to ruin someone’s chances of winning, or to simply laugh at them when they have to pick up their 4th lot of 4 cards. We are a cruel bunch of UNO players.

Local laws exist for so many things, including food. They’re rules that were probably passed down from the generations over the dinner table and you just accept that it’s right…until you get old enough to start realising that you’re the only person you know who eats vegemite on their hot cross buns and puts veggie in their desserts.

When I was researching this Lamington Bombe Alaska I came across lots of local laws. There were many variations of the classic Bombe Alaska concept; some with cake, some without, some with a soft middle and some with layers upon layers. What they all had in common was a glossy, soft and sweet marshmallow frosting that was toasted to perfection.

This Lamington Bombe Alaska is a summery twist on the Australian Day Lamington. Gluten Free Cake lines a 2lt pudding basin and then jam is spread over the cake. The cake dome is filled with vanilla ice cream, raspberry sorbet and more vanilla ice cream. Once you filled the pudding basin another layer of cake is added to the bottom and it’s time to wait for the freezing magic to occur. Next, it’s time to ganache the Lamington Bombe Alaska and then cover it with fluffy chocolate meringue and desiccated coconut.

This Lamington Bombe Alaska may look insanely difficult, but it’s made of only a few simple parts. The cake is made from my Gluten Free 1 bowl cake mix baked in 2 round tins. One of the cakes is used to form the base (you can trim the height of the cake to make a thinner base), the other is cut in half vertically first before standing the 2 semi circles on their flat base and slicing into 3 pieces each (so 6 slices each). These slices are used to line the pudding basin in a fan like manner, overlapping just a little at the point of the basin. Use the left-over slice to break into pieces and fill in any gaps.

The Vanilla Ice Cream is my favourite summer treat and it is layered with the same raspberry sorbet that was used in this Tropical Ice Cream Cake. Both are dairy free, but you can use store bought if you prefer. I have used this Sugar Free Jam and Ganache to line the cake. The best part of this Lamington Bombe Alaska is the toasted Chocolate Meringue. It’s gooey, it’s fluffy and made simply by whisking egg whites and sweetener. I chose to scorch the meringue using a blow torch but you can leave it if you prefer.

This is probably the craziest take on the Aussie Lamington that I’ve made for Australia Day so far. I love these Lamington Donuts and Snowballs and these Lamington Ice Creams were super delicious too!

Lamington Bombe Alaska

This Lamington Bombe Alaska is the perfect way to celebrate Australia Day in the summer heat. There’s 2 types of ice cream surrounded by sponge coat which is coated in chocolate ganache and toasted chocolate meringue.
Prep Time30 mins
Cook Time30 mins
Freezing Time6 hrs
Total Time1 hr
Course: Dessert
Cuisine: Australia Day
Keyword: Australia Day, Dairy Free, Gluten Free, Ice Cream, Lamington, Paleo
Servings: 13
Author: Lisa


Lamington Bombe Alaska

    Gluten Free Cake

    • 9 Eggs
    • 3/4 Cup Maple Syrup/Rice Malt Syrup
    • 2 1/4 Cups Milk I use Coconut Milk
    • 5 teaspoons Vanilla Extract
    • 1 1/2 Cup plus 2 Tablespoons Coconut Flour
    • 1 Cup Arrowroot
    • 5 teaspoons Baking Powder
    • Dash Salt

    Vanilla Ice Cream

    • 1 1/2 Cups Coconut Milk
    • 1 1/2 Cups Coconut Cream use the thickened cream from an opened can of coconut cream/milk that has been in the fridge overnight. Discard and DO NOT use the watery remains
    • 1/3 Cup Maple Syrup or Rice Malt Syrup add an extra 1-2 Tablespoons if sweeter ice cream wanted)
    • 2-3 teaspoons Vanilla Extract more if wanted; do a taste test to be sure
    • 1 dash Salt
    • 2 Tablespoons Arrowroot Cornflour can be used instead

    Raspberry Sorbet

    • 250 grams frozen Raspberries
    • 1/3 Cup plus 1 Tablespoon thickened Coconut Cream/Milk

    Chocolate Ganache

    • 1/4 Cup plus 1 Tablespoon Coconut OIl
    • 2 teaspoons Vanilla Extract
    • 1/3 Cup thickened Coconut Cream place an opened can of coconut cream/milk in the fridge overnight. Use only the thickened creama nd discard the watery remains.
    • 1 Tablespoons Maple Syrup
    • 1/4 Cup Cocoa
    • Dash Salt


    • 1 Cup Berries of choice Fresh or Frozen
    • 1 Tablespoon Water
    • 1 teaspoon Gelatin
    • 1 Tablespoon Water

    Chocolate Meringue

    • 3 Egg Whites
    • 1/3 Cup plus 1 Tablespoon Maple Syrup/Rice Malt Syrup
    • 4 teaspoons Vanilla Extract
    • 3 Tablespoons Cocoa


    Lamington Bombe Alaska

    • Please see the recipe notes for what order to make the parts of this mammoth Lamington Bombe Alaska.
      Take a 2Lt pudding basin (or similar sized large bowl) and line with 3 layers of palstic wrap.
      The the 2 cooled cakes.
      One of the cakes is used to form the base (you can trim the height of the cake to make a thinner base).
      Cut the 2nd cake in half vertically. Stand both semi circle halves on their flat base and slice into 3 pieces each (so 6 slices each).
      Use the slices to line the pudding basin in a fan like manner, overlapping just a little at the bottom of the basin. Use the left-over slice to break into pieces and fill in any gaps.
    • Spread the Jam over the inside of the cake lining the pudding basin and over the top of the base layer of cake.
      Take 1 1/2 Cups of just made Vanilla Ice Cream and scoop into the pudding basin. Flatten the surface.
      Spread the just made Raspberry Sorbet over the Vanilla Ice Cream Layer and flatten the surface.
      Scoop the remaining Vanilla Ice Cream into the pudding basin and flatten the surface.
    • Trim the outerlayers of cake to the level of the ice cream so they are all even. Place the cake base on top (jam side to the ice cream) and cover with plastic wrap and place in the freezer for at least 12 hours (longer is fine).
    • 30 minutes before serving, remove the cake from the freezer and invert onto a serving plate. Remove the plastic wrap layers.
      Pour the just made ganache over the cake and spread evenly. Place the cake back in the freezer for 10 minutes whilst the Chocolate Meringue is being made.
      After 10 minutes remove the cake and spread the just made Chocolate Meringue all over the cake. Use a kitchen blow torch to char the meringue and dust with desicatted coconut.
      Serve immediately.
      This Lamington Bombe Alaska can be stored in the freezer when covered in wrap.

    Vanilla Ice Cream

    • In a medium sized saucepan place the thickened coconut cream, 1 Cup of coconut milk, maple syrup, salt and vanilla. Place the saucepan over a medium/low heat and warm slowly, or until the cream has ‘melted’ and the mixture is luke warm.
    • Meanwhile, place the extra 1/2 Cup of coconut milk in a small bowl and whisk in the arrowroot, making sure no lumps remains.
    • One the saucepan mixture has warmed, increase the heat to medium/high and add the thickened milk mixture, whisking to combine.
    • Whisk/stir regualry as the mixture starts to thicken. The mixture will become custard like in it’s consistancy. Be sure to whisk/stir the bottom of the pot to ensure that the mixture does not stick and burn. This will take 5-10 minutes.
    • Once thickened, allow the mixture to cool slightly before moving onto either option 1 or 2 to make the ice cream.

    Option 1 Ice Cream Machine

    • Place the mixture in the fridge to cool for at least 2 hours. Once cooled, pour into the Ice Cream Machine and mix for the required time (mine was 20 minutes). Use immediately.

    Option 2 No Churn – Blend

    • Pour the mixture into shallow, sealed containers and freeze until set (allow 6-8 hours).
    • Break the frozen mixture into pieces and place in a food processor/blender.
    • Blend on high until creamy (about 2-3 minutes. It will go grainy first; don’t stress it goes creamy eventually!). Use immediately.

    Raspberry Sorbet

    • Place the Raspberry and Coconut Cream into a blender and process until creamy. Use immediately.

    Gluten Free Cake

    • Preheat the oven to 180C/360F.
    • Line and grease 2 20cm/8 inch round cake tins.
    • In a large bowl place the wet ingredients and lightly whisk by hand. DO NOT over whisk/mix.
    • Add the dry ingredients into the bowl and lightly whisk until just combined. DO NOT over whisk/mix. I like to sift my dry indredients straight into the bowl.
    • Pour the misture into the tin and smooth the top.
    • Place in the oven and bake for 30-35 minutes, or until cooked through. Do not under cook the cake as it will make it difficult to slice
    • Remove from the oven and allow to cool in the tin. Do not remove until cooled completely.

    Chocolate Ganache

    • Over a very low heat, melt the coconut oil.
    • Add the maple syrup, vanilla and whisk until combined. Add the coconut cream and whisk until smooth and warm (not and never boiling!!)
    • Add the cocoa and whisk until combined.
    • Allow to cool slightly before using if super hot otherwise use immediately.

    Chocolate Meringue

    • Place all the meringue ingredients (except the cocoa) in a heat proof bowl over a pot of water.
    • Slowly warm the pot of water, warming the egg white until it is warm to touch. This needs to be done slowly to prevent the egg whites from curdeling or cooking.
      Remove the mixture and place in a bowl of a kitchen stand mixer. Whisk on high for 8 minutes until glossy.
    • Sift the cocoa over the meringue, 1 Tablespoon at a time, and gently fold into the meringue. Do not stir too much as the air will be lost and the meringue deflated. Use immediately


    There are lots of parts to this Lamington Bombe Alaska. Here is a suggested order of when to make things.
    Make the Ice Cream mixture first but only use the ice cream machine/blender just before you need it. This keeps it airy and less icy.
    Make the cakes next as they require time to cool. Make sure they are not under cooked as this will make slicing them very hard.
    Make the Jam whilst the cakes are cooking (if not using store bought) as it will take 4 hours to set in the fridge.
    The Raspberry Sorbet, the Chocolate Ganache and the Chocolate Meringue need to be made just before using.

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