Lamington Ice Cream Lollies

A real treat, these lamington ice cream lollies are made with a coconut ice cream that's dipped in dark chocolate and finished with freeze-dried raspberries and more coconut
Lamington Ice Cream Lollies
ITP Images
Lamington Ice Cream Lollies
November 21, 2019
Level Easy
Preparation Time 45 minutes (plus freezing time)
Serves Makes 12 lollies
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra


For the ice cream

250ml double cream
1 x 400ml tin coconut cream, chilled overnight
1 tsp vanilla extract
1 x 397g tin sweetened condensed milk (or coconut condensed milk)
250ml cream, whipped

For the dark chocolate dip

200g good-quality dark chocolate, chopped
160g coconut oil

To serve

Freeze-dried raspberries, for sprinkling
50g coconut flakes, for sprinkling


  • 1

    To make the ice cream, whisk the double cream and carefully pour the coconut cream into the double cream gradually until thick and creamy. Stir in the vanilla and condensed milk together until smooth and thickened slightly.

  • 2

    Fold in the whipped cream, then pour into lolly moulds. Insert wooden popsicle sticks and freeze for about 4 hours, or until firm.

  • 3

    Make the dip by melting the dark chocolate and coconut oil in a bowl over a saucepan of gently simmering water until melted and smooth.

  • 4

    Allow to cool slightly then pour into a drinking glass or jug (to allow for easy dipping)

  • 5

    Dip the ice cream mould briefly in hot water to remove the lollies then dip into the melted chocolate.

  • 6

    Place on a tray lined with baking paper, sprinkle with raspberries and coconut and quickly put them back in the freezer until firm.


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