Lamington Choc Tops - An absolute Australian delight

Lamington Choc Tops! The Recipe That Combines Your Childhood Faves!

Raspberry, Coconut, Biscuit and Ice Cream Together... Yummm...

Lamington Choc Top.

If you're anything like us you're gripping onto summer like your life depends on it. The next few weeks are probably your last chance to indulge in summer desserts so you might as well make the most of them!

Our wonderful friend Phoodie has created this incredible Lamington Choc-top recipe and it's so, so, easy! Including chocolate, coconut, raspeberry and ice cream this is a choc-top far better than any you'll pick up at the cinema! 

INGREDIENTS

Makes approx. 8 cones (depending on cone size, scoop size and how much you eat while you are making them!)

1.8 litres Raspberry ripple ice cream

6 x 45g Bounty Bars – roughly chopped.

200g Chocolate

80g copha

1 – 2 cups shredded coconut (depending on how much you like to sprinkle on!)

8 large waffle cones

METHOD (Make sure to read this in full before starting!)

1) Scoop the ice cream into a bowl and fold the chopped up bounty bars through it. Quickly place back into freezer in a baking dish so that it sets again faster.

RED ALERT – in the pictures you will see that I let my ice cream get too soft before folding the bounty pieces through, DO NOT DO THIS as it will take 10000000 years to set again. Although it will require much more muscle action, it is better to mix the bounty pieces through firmer ice cream.

2) Just prior to removing ice cream from freezer to make your scoops, you will need to make your chocolate ‘dip.’ Combine the chocolate and copha in a bowl and place in the microwave until melted. Do this in 10-15 second bursts, stirring in between each one. It should only take a minute or 2 in total. Set aside and allow to cool.

3) Scoop a large, neat ball of ice cream into a waffle cone. Push down gently so that it doesn’t come out! Dip into chocolate/copha topping and then QUICKLY sprinkle with as much or as little coconut as you like as the chocolate sets fast! Place in ice cream holder to set. RED ALERT AGAIN – I didn’t have an ice cream holder and one very clever Facebook follower suggested that I use plastic champagne flutes – worked a treat!

4) Serve straight away or keep in freezer for up to a week (they actually last longer but definitely taste better in the first few days!)

Ohhh yum! Make them quick before winter arrives! Check out Phoodie for more incredible recipes! 

http://www.2dayfm.com.au/scoopla/food/blog/2015/3/lamington-choc-tops-the-recipe-that-combines-your-childhood-faves/