Another Australia Day has come and gone, and to celebrate I made this no churn Gluten Free Lamington Ice Cream! It’s ridiculously easy to make, with the most time consuming step involving making gluten free sponge cake for the recipe. I used my lamington sponge cake recipe but you could also use a gluten free packet vanilla cake mix if you’re short on time!
This year I wanted to make something a little different, and given the Summer heat in Melbourne, what better option than ice cream! For something a little different you could even add raspberry jam?
To all my Aussie followers, I hope you had a lovely Australia Day with your family and friends.
Thanks for stopping by!
- 3 cups thickened cream
- 395 g (1 can) condensed milk
- ½ cup desiccated coconut
- 1½ cups Gluten free sponge cake crumbs (I used my lamington sponge cake recipe)
- ½ cup milk chocolate, melted
- 50 g milk chocolate, shaved
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On medium speed, using the stand mixer fitted with the whisk attachment, whisk together the cream and condensed milk until it's thickened and almost doubled in size.
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Stir the coconut, crumbled sponge, melted chocolate and shaved chocolate into the cream mixture. Then refrigerate overnight (minimum 6 hours) until set.
