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Lamington Ice Cream Cake

Make your Lamingtons Summer themed with this Lamington Ice Cream Cake. Sponge cake is layered with creamy vanilla ice cream with dollops of jam and then covered in chocolate ganache and desicatted coconut.
Prep Time30 mins
Cook Time45 mins
Total Time10 hrs
Servings: 10
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Lamington Ice Cream Cake

    • 1 Vanilla Sheet Cake recipe below
    • 1 serve Vanilla Ice Cream approx. 600ml (recipe below)
    • 1/2 Cup Berry Jam recipe below or use store bought
    • Chocolate Ganache recipe below
    • Desicatted Coconut for decorating

    Vanilla Sheet Cake

    • 1 Cup Coconut Flour
    • Dash Salt
    • 4 teaspoons Baking Powder
    • 9 Eggs
    • 1/3 Cup Maple Syrup or Rice Malt Syrup
    • 1 1/4 Cup Milk of choice
    • 3 teaspoons Vanilla Extract

    Vanilla Ice Cream

    • 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 1/2 Cups Coconut Milk
    • 1/3 Cup Maple Syryp or Rice Malt Syrup or Honey add an extra 1-2 Tablespoons if sweeter ice cream wanted)
    • 2-3 teaspoons of Vanilla Extract more if wanted; do a taste test to be sure
    • Dash Salt
    • 2 Tablespoons Arrowroot Cornflour can be used instead

    Berry Jam

    • 1 1/2 Cups of Berries Strawberries, Blackberries, Blueberries, Raspberries etc (frozen is fine
    • 1 1/2 Tablespoons Maple Syrup or Honey optional depending on the sweetness of the berries
    • 1 1/2 Tablespoons Water
    • 1 1/2 teaspoons Gelatine

    Chocolate Ganache

    • 150 grams Chocolate see below for recipe for use store bought
    • 1/2 Cup thickened Coconut Cream
    • 1 1/2 Tablespoons Coconut Oil
    • 2 teaspoons Vanilla Extract

    Chocolate

    • 1/3 Cup plus 1/2 Tablespoon Coconut Oil
    • 1 1/2 Tablespoons Malple Syrup
    • 2 teaspoons Vanilla Extract
    • 1/3 Cup plus 1/2 Tablespoon Cocoa

    Instructions

    INSTRUCTIONS

      Lamington Ice Cream Cake

      • Line the tray with baking paper, making sure the paper hangs over the sides of the long edges.
      • Place 1 of the cake pieces on the bottom of the tray. Spread 1/2 the ice cream on top and spread to evenly cover the cake.
      • Dollop 1/2 the Jam over the ice cream in spoonfuls.
      • Repeat.
      • Place the final layer of cake on top. Cover with plastic wrap and place in the freezer for at least 4 hours (longer is fine).
      • Remove the tin from the feeezer and carefully remove the cake from the tin using the long edges of the baking paper to help lift it up.
      • Cover the cake with the chocolate ganache (either by spreading it on with the cake on a serving tray or pouring it on with the cake on a cooling rack over a baking tray- this will collect the drips).
      • Cover with desciatted coconut.
      • Place back in the freezer for 30 minutes (longer is fine) and serve.

      Vanilla Sheet Cake

      • Preheat oven to 175C/350F. Line and grease a 32cm X 27cm baking tray a similar size would work but you need to make sure you can but it into 3 pieces the length and width of your bread/meatloaf/rectangular tin (mine was 10cm x 24cm).
      • Place the egg whites into the clean bowl of a kitchen stand mixer fitted with a whisk attachment.
      • Whisk the egg whites on medium/high until soft peaks form.
      • Slowly add the maple syrup, 1 tablespoon at a time, until large peaks have formed,
      • Continue whisking on medium/high and add the vanilla extract.
      • Add the egg yolks, one at a time. Only add the next yolk when the previous one has been fully incorporated. Whilst still whisking, add the milk and vinegar into the egg mixture.
      • In a separate bowl, lightly whisk the coconut flour and baking powder together. Ensure that the coconut flour has no lumps in it.
      • Turn the whisk to low and add the flour mixture. (If you keep it on high then you will most likely end up wearing the flour). Once incorporated, return the whisk speed to medium/high to fully mix all the ingredients.
      • Pour the batter into the tray and smooth out the top. Bake for 25 minutes or until a toothpick inserted in the centre comes out clean.
      • Once cooled, cut the cake into 3 equal pieces that will fit inside the rectangular tin which the Lamington Ice Cream Cake will be formed in.

      Vanilla Ice Cream

      • If using an ice cream machine be sure to place the bowl in the freezer the day before. Be sure to check the instructions as to how long is required (mine is 12 hours).
      • 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.

      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 in the Lamington Ice Cream Cake.
      • If freezing to use later make sure it softens first by leaving it on the bench.

      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.

      Berry Jam

      • Place the berries and maple syrup in a saucepan over medium heat.
      • Bring to boil, stirring constantly.
      • In a small bowl, add the gelatine to the water and allow to sit for 3 minutes.
      • Once boiling, reduce heat to medium and add the gelatine mixture.
      • Whisk to combine and allow to simmer for 8 minutes, or until the fruit has broken down.
      • To make a smoother jam, use a masher or a food processer.
      • Store in fridge

      Chocolate Ganache

      • Break the chocolate into small pieces and place in a heat proof bowl. Add coconut oil and vanilla extract.
      • In a saucepan, over medium heat, bring the coconut cream to the boil.
      • Pour boiling cream into the chocolate bowl and allow to sit for 5 min, before whisking to combine.
      • Allow to cool before using.
      • If ganache cools and hardens, place the heatproof bowl over a saucepan of simmering water.
      • Whisk gently until the lumps have broken and the ganache is smooth.
      • If the ganache is too runny place ini the fridge for a few minutes to allow it to harden.

      Chocolate

      • Over a very low heat, melt the coconut oil. Add the maple syrup and vanilla and whisk until combined.
      • Add the cocoa and whisk until combined and slightly thickened.
      • Pour into a dish lined with baking paper and freeze until set (minimum 30 minutes)

      Notes

      Adapted from Taste