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
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.
Stir the coconut, crumbled sponge, melted chocolate and shaved chocolate into the cream mixture. Then refrigerate overnight (minimum 6 hours) until set.