Lamington Ice Cream Cake

Lamington Ice Cream Cake

Invited to an Australia Day party, and looking to impress?! Here's a classic Aussie cake, turned into a delicious ice cream dessert. It's the perfect thing to bring when you're told not to bring a thing. The hardest part of this recipe is waiting for it to set in the freezer!


  • Chocolate Ripple Biscuits | 250g
  • Butter | 250g | Melted
  • Cream | 600ml
  • Sweetened Condensed Milk | 395g
  • Shredded Coconut | 250g
  • Lamingtons | Any Size / Shape | Cubed
  • Chocolate Sauce


STEP 1 | Line a slice tin (or similar sized dish) with baking paper.

STEP 2 | Add biscuits to food processor and crush until they form a fine crumb. Add melted butter and stir to combine (mixture should be sticky). Press into prepared dish and refrigerate to set.

STEP 3 | Using an electric mixer, whip the cream and condensed milk together until they just thicken (careful not to over mix, or the cream could curdle). Stir through the shredded coconut and lamington cubes then pour over the prepared biscuit base.

STEP 4 | Cover with cling wrap and freeze for 6 hours (or preferably overnight).

STEP 5 | Cut slice into equal sized squares, drizzle with chocolate sauce, sprinkle over with some shredded coconut and serve immediately.

Knives used in this recipe

Schaffen Chef's Knife
Schaffen Utility Knife

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