Lamington Ice Cream Sandwiches

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By Team Studio Kitchen

Can a lamington be improved upon? What about a Lamington ice cream sandwich!! These are awesome, delicious and fun. Great for the summertime and the best part is you don’t need a churner to make the frozen filling. Get creative with shapes, this recipe is a guide. We have made these into mini frozen bites and cut them into different shapes. You could also use a different parfait mix to make something different. Try mango lamington ice cream sandwiched using the parfait from Frozen Mango Parfait here.

Time

24

hour

0

minutes

Degree of Difficulty

Easy

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Portions

12
servings

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CHOCOLATE & COCONUT BISCUIT DOUGH

190g unsalted butter, room temperture
110g caster sugar
195g plain flour
25g cocoa powder
15g baking powder
110g desiccated coconut
45g white chocolate, chopped small
45 ml milk

PARFAIT

2g gelatine leaves
120g egg yolks, (approx 6 large eggs)
125g caster sugar
100 ml water
375 ml cream, thickened – whipped to firm peaks

TO FINISH

500g dark chocolate, melted
180g coconut shredded
1

For the biscuit dough… place the butter and sugar into an electric mixing machine bowl fitted with the paddle attachment. Slowly beat the mixture to smooth, ensuring all of the butter lumps are removed. Scrape the insides of the bowl down with a spatula and smooth again. Sieve the flour with the cocoa and baking powder and add this to the bowl. Mix this on a slow speed for a minute and then add the coconut, white chocolate & milk. Mix again and make sure you scrape the sides of the bowl to ensure an even mix of ingredients and no lumps.

 

2

To roll the dough… use a rolling pin to roll the dough between two sheets of lightly floured baking paper to a thickness of 1/2 cm and a 1 cm. Rest the rolled dough in the fridge for half an hour before removing to cut.

 

3

Release the paper and cut shapes from the dough… Remove the top sheet of paper from the dough and flip the dough over. Remove the second piece of paper and lay the dough back onto the first lightly floured sheet of paper. Use a 5 cm square (or 6cm diameter round) cookie cutter to cut out 24 squares of cookie from the dough. Transfer the squares onto a tray lined with paper and store them covered in the fridge ready for baking. You will need to re roll and rest the dough to ensure you have enough to cut out all of the shapes. Any excess dough can be baked as little cookies or the dough stored in the freezer unbaked and covered for another recipe.

 

4

To get ready for assembly… spray an 18cm X 28cm X 3.5cm baking tray with canola spray and line neatly with baking paper. Use a scraper or spatula to flatten the cling film and smooth any wrinkles.

 

5

For the parfait… soak the gelatine leaves in iced cold water for a few minutes to soften, drain and discard the water and squeeze the excess from the soaked gelatine. Set the soaked gelatine aside. Add the yolks to an electric mixing machine and start to whisk on high speed. Place the sugar into a saucepan with the water and stir gently. Place the pan over a medium heat and stir the syrup to ensure the sugar has dissolved. Cook the syrup to 121°C using a thermometer to accurately check the temperature. Once temperature has been reached remove the pan from the stove and slowly pour the syrup into bowl of whisking egg yolks from the side. Add the soaked gelatine to the hot pan and allow the residual, heat to melt the gelatine. Pour the melted gelatine into the bowl and continue whisking. Whisk for 5 - 8 minutes or until the mixture has thickened and cooled. Remove from the machine and fold in the whipped cream.

 

6

To set the parfait… pour the mixture into the prepared baking tray and use a palette knife or spatula to push the mixture into the corners and smooth out nicely. Cover with a sheet of baking paper and place the tray into a freezer overnight.

 

7

To cut the parfait… remove the tray from the freezer and use turn the parfait out of the tray onto a chopping board. Remove the paper and work quickly to cut twelve 5cm X 5cm square parfaits using a cutter or a knife. Have a small bowl of hot water on hand to warm your cutter if using after every one is cut or use a knife run under hot water after every cut. Store the parfait back in the freezer covered ready for assembly.

 

8

Bake the biscuits… in two batches evenly spaced apart on oven trays lined with baking paper. Bake them in an oven preheated to 170°C for 14 minutes or until cooked. Remove the biscuits from the oven and immediately transfer them, using a palette knife, to a wire rack to cool down.

 

9

Assembly… sandwich a cut parfait in between two cooled biscuits and squeezes together to set. Store in the freezer for dipping and complete the assembly of 12 ice cream sandwiches.

 

10

Cover the sandwiches… dip each sandwich in the melted dark chocolate and liberally sprinkle desiccated coconut on top. Serve immediately or store in the freezer for later.

 

1
0 hours 0 minutes

For the biscuit dough… place the butter and sugar into an electric mixing machine bowl fitted with the paddle attachment. Slowly beat the mixture to smooth, ensuring all of the butter lumps are removed. Scrape the insides of the bowl down with a spatula and smooth again. Sieve the flour with the cocoa and baking powder and add this to the bowl. Mix this on a slow speed for a minute and then add the coconut, white chocolate & milk. Mix again and make sure you scrape the sides of the bowl to ensure an even mix of ingredients and no lumps.

2
0 hours 0 minutes

To roll the dough… use a rolling pin to roll the dough between two sheets of lightly floured baking paper to a thickness of 1/2 cm and a 1 cm. Rest the rolled dough in the fridge for half an hour before removing to cut.

3
0 hours 0 minutes

Release the paper and cut shapes from the dough… Remove the top sheet of paper from the dough and flip the dough over. Remove the second piece of paper and lay the dough back onto the first lightly floured sheet of paper. Use a 5 cm square (or 6cm diameter round) cookie cutter to cut out 24 squares of cookie from the dough. Transfer the squares onto a tray lined with paper and store them covered in the fridge ready for baking. You will need to re roll and rest the dough to ensure you have enough to cut out all of the shapes. Any excess dough can be baked as little cookies or the dough stored in the freezer unbaked and covered for another recipe.

4
0 hours 0 minutes

To get ready for assembly… spray an 18cm X 28cm X 3.5cm baking tray with canola spray and line neatly with baking paper. Use a scraper or spatula to flatten the cling film and smooth any wrinkles.

5
0 hours 0 minutes

For the parfait… soak the gelatine leaves in iced cold water for a few minutes to soften, drain and discard the water and squeeze the excess from the soaked gelatine. Set the soaked gelatine aside. Add the yolks to an electric mixing machine and start to whisk on high speed. Place the sugar into a saucepan with the water and stir gently. Place the pan over a medium heat and stir the syrup to ensure the sugar has dissolved. Cook the syrup to 121°C using a thermometer to accurately check the temperature. Once temperature has been reached remove the pan from the stove and slowly pour the syrup into bowl of whisking egg yolks from the side. Add the soaked gelatine to the hot pan and allow the residual, heat to melt the gelatine. Pour the melted gelatine into the bowl and continue whisking. Whisk for 5 - 8 minutes or until the mixture has thickened and cooled. Remove from the machine and fold in the whipped cream.

6
0 hours 0 minutes

To set the parfait… pour the mixture into the prepared baking tray and use a palette knife or spatula to push the mixture into the corners and smooth out nicely. Cover with a sheet of baking paper and place the tray into a freezer overnight.

7
0 hours 0 minutes

To cut the parfait… remove the tray from the freezer and use turn the parfait out of the tray onto a chopping board. Remove the paper and work quickly to cut twelve 5cm X 5cm square parfaits using a cutter or a knife. Have a small bowl of hot water on hand to warm your cutter if using after every one is cut or use a knife run under hot water after every cut. Store the parfait back in the freezer covered ready for assembly.

8
0 hours 0 minutes

Bake the biscuits… in two batches evenly spaced apart on oven trays lined with baking paper. Bake them in an oven preheated to 170°C for 14 minutes or until cooked. Remove the biscuits from the oven and immediately transfer them, using a palette knife, to a wire rack to cool down.

9
0 hours 0 minutes

Assembly… sandwich a cut parfait in between two cooled biscuits and squeezes together to set. Store in the freezer for dipping and complete the assembly of 12 ice cream sandwiches.

10
0 hours 0 minutes

Cover the sandwiches… dip each sandwich in the melted dark chocolate and liberally sprinkle desiccated coconut on top. Serve immediately or store in the freezer for later.

Recipe Tags chocolate, coconut, frozen