Whilst this recipe is PERRRRFECT for Australia Day, can we all just agree right now that we do NOT need A-day as “an excuse” to bang some of these bad boys together and gobble them up?!
Lamingtons are one of my favourite foods EVER and ditto to Choc-tops…. so, um, I happen to think this recipe is an INSANELY clever one!
I can say that without feeling too arrogant as it was the brainchild of my talented sister, so I really am not taking any of the credit! Well… that’s not exactly right, I will take SOME of the credit… I came up with the Lamington Ice cream concept and then we workshopped it until it turned into these scrumdidiliumptious Choc-tops!
I knew that I wanted to write an Australia Day recipe and I knew that it needed to involve the flavours associated with the Aussie classic, the Lamo… Chocolate, Coconut, Raspberry and Cream…. oh and cake, more specifically sponge. So that has translated into Bounty Bars (Chocolate and Coconut) smashed through store bought raspberry ripple ice cream (raspberries…. cream…) shoved into a waffle cone (there’s your sponge-replacement) then dipped in chocolate and sprinkled with more coconut!
Genius really :)
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 (Buy your Bounty’s or MAKE YOUR OWN – CLICK HERE FOR RECIPE!)
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 so that when you place back in freezer and then pull out again, making scoops is easier! Does that make sense?
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!)