Hope you all had a wonderful weekend and enjoyed yet another beautiful sunshine filled weekend. We had a birthday (my Mum’s) to celebrate so a picnic was on the cards. My Mum has always had a weakness for a lamington, so as a dessert, I made healthy lamington ice creams. Today I thought I would bring you the recipe as they were quite delicious. The recipe is from “I Quit Sugar” – Sarah Wilson.
This recipe is dairy free however I think next time I will make them with my other dairy ice cream recipe. I do have a weakness from the creamy taste of well, cream!!! However this version was delicious!
400ml can coconut cream
1/3 cup cashew butter
1 t vanilla essence
1 T stevia powder
200g dark chocolate (I used Whittakers)
1 1/2 cups dessicated (for the kids) or shredded coconut (for the adults)
1/3 cup raspberry chia jam (raspberries, chia seeds and stevia)
Line a 22cm square tin with baking paper. Pour the coconut cream into this and place in freezer until frozen (2-3 hours).
Remove this from freezer, and break into shards – add to food processor and blitz until they form a fine powder. Add the cashew butter, vanilla essence and stevia and process until smooth and fluffy like ice cream. Pour this mixture back into the tin and smooth the top with a spatula. Freeze for 1-2 hours until the mixture is firm to the touch but not solid.
Melt chocolate in a bowl and put the coconut into another bowl.
Remove the ice cream from the freezer and slice into small equal size squares. Spread half with the jam, top with another piece of ice cream then cover all sides with chocolate and coconut.
Leave in freezer until ready to eat. Best taken out 5 minutes before eating to soften the middle while still having a crunch on the outside 🙂
That’s it for today, have a great week!
Krystie “chocolate and ice cream is a match made in heaven” and Paul “can I have another” Miller