Lamington Ice Cream Cake
- 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.