plateThese frosty delights were supposed to be posted on Australia Day. And here were are, January 29th, and they’re only just being posted.

Oops!

My excuse? I completely forgot. I have no excuse, other than I was having far too lovely a weekend to be glued to my computer. Sorry, fellow bakers! If you don’t follow me on Instagram (you should!) you’d have missed out on my weekend. It was filled with food, dogs, board games, laughter, and more cheese than I care to admit.


cheese picnicdoughnutsdaisy puppie

So, come Monday, when I had planned to post these delicious little lamington bars, I just didn’t. I do feel very lax, as I was super excited about them! They’re easy, scrumptious, and perfect for hot weather.

Ice cream filling:

  • 2L vanilla ice cream (I use streets blue label)bite
  • 2 tbsp raspberry jam
  • ½ tsp vanilla extract
  • ½ cup raspberries

Chocolate coconut shell

  • 250g chocolate
  • 1/3 cup coconut oil
  • ½ cup desiccated coconut

Get your ice cream out of the fridge and allow to defrost for ten minutes.  I used Peter’s ice cream, as it’s classically Australian, and this is an ice-cream version of an Australian classic. While the ice cream defrosts, mix together your strawberry jam and vanilla extract until runny.

Grease and line a (22cm x 28cm) tray. Set to one side. Scoop your defrosting ice cream into your mixer and encourage the melting process by using a flat beater to on a low-medium speed for about two minutes.

Pour the ice cream into your prepared pan, evening out an clumpy bits. Grab a spoon and put blobs of it in the ice cream. Once you’ve put all the jam in, use a thin knife to swirl the jam through the ice cream. Grab your frozen raspberries and scatter them throughout – break some up if you like.

Pop in the freezer for two hours. Slice into 12 bars once the ice cream has set enough to hold its shape and return to the freezer overnight.

Melt your chocolate and coconut oil together and mix well. Line a large tray with baking paper and set to one side. Grab three bars of ice cream at a time – this is about the maximum you can do without melting them completely.

Using a skewer and a spoon, dip one bar in the chocolate mixture and spoon chocolate over it. Lift it out quickly once it is covered in chocolate and set on the baking paper, then toss coconut over it. Repeat with the remaining bars.

biteIt’s best to do this near a window where there’s a breeze (or in cooler weather) as the chocolate shell should start to set once you’ve popped it on the baking paper.

Return all the bars to the freezer for at least 20 minutes, or until you’re ready to serve them.

For more Australian classics, check out my vanilla slice, mock cream buns or neenish tarts.

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