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| Lamington ice cream bars. |
Lamington ice-cream bars.
2 litres coconut ice-cream (see tip)
400g dark (70% cocoa) chocolate, chopped
⅓ cup (80ml) vegetable oil
4 cups (300g) store-bought shredded coconut
Line a lightly greased 20cm x 30cm slice tin with non-stick baking paper and place in the freezer until ready to use.
Scoop the ice-cream into the bowl of an electric mixer and beat on low speed until softened.
Tip: Buy coconut ice-cream from specialty food stores and delicatessens.
Spoon into the prepared tin and spread evenly with a palette knife. Freeze for 4–5 hours or until frozen.
Remove from the tin and slice into 12 bars.
Place on a tray lined with non-stick baking paper and freeze for a further 1 hour.
Place the chocolate and oil in a heatproof bowl over a saucepan of simmering water, stirring occasionally, until melted.
Remove from the heat and allow to cool completely.
Spread the coconut in a thin layer on a baking tray.
Removing the ice-cream in batches from the freezer, using 2 forks, dip each bar into the chocolate and press gently in the coconut to coat.
Return to the freezer immediately for 1–2 hours or until set, and serve.
Makes 12.
Tip: Buy coconut ice-cream from specialty food stores and delicatessens.
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