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Gluten Free Lamington Ice Cream
Servings: 6 cups
  • 3 cups thickened cream
  • 395 g (1 can) condensed milk
  • ½ cup desiccated coconut
  • cups Gluten free sponge cake crumbs (I used my lamington sponge cake recipe)
  • ½ cup milk chocolate, melted
  • 50 g milk chocolate, shaved
  1. 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. 

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