Tuesday, 30 July 2013

How to make easy homemade lamington ice cream shots (gluten and egg free)

If you need to eat gluten and egg free, and are Australian, you may miss the delicious taste of lamingtons. My Grandma makes some of the best lamingtons in the country and when I was little I would devour them with gusto, which was nothing compared to my brother who could inhale a dozen lamingtons in no time. It has been said that lamingtons were originally made from stale cake, but a lamington wouldn't get half a chance to go stale in our house.
 
There is nothing like the smell of a lamington. It is heavenly. It reminds me of weekends, visits with my grandparents, sunny afternoons, playing in the backyard, summer holidays, etc, etc. To me, lamingtons embody the fun and carefree days of childhood.
 
Lamingtons are a square or rectangle of plain sponge cake that is dipped in runny chocolate icing and rolled in desiccated coconut. Lamington Drives also used to be a big thing when I was a child. They are a fundraiser, usually run by schools or community groups, where you sell boxes of a dozen lamingtons that are to be delivered in a week or so. The baking company (or the faithful volunteers) then make the number of lamingtons ordered, box them up and send them home with the school kids who hopefully get them home in one piece. I remember our classroom smelling deliciously like lamingtons on Lamington Drive day, which made it very hard to concentrate on school work.
 
So, to satiate my craving for lamingtons, I made these lamington ice cream shots.
 
 
 
 
 
They are super easy to make. It is just a variation on the sweetened condensed milk ice cream recipe that has been around forever. If you have seen the recipe for the Double Choc Ginger Ice Cream that is on the can of Nestle Sweetened Condensed Milk, then this is almost the same. I have made the Double Choc and Ginger one many times and it is fantastic, too!
 
 
Homemade Lamington Ice Cream Shots (gluten and egg free)
 
You will need:
  • 1 x 200g block good quality dark chocolate (Plaistowe is best)
  • 1 x can sweetened condensed milk
  • 600ml pure cream (I don't used thickened cream for this)
  • Half a cup of desiccated coconut
  • Ice Magic type of topping
  • Some shredded coconut to decorate
  • Shot glasses (I used disposable ones from The Reject Shop)
  • Large open star pastry tip and piping bag
  • Microwave safe container for melting chocolate
  • Mixer, or hand blender, with whisk attachment
 
 



First, break up the chocolate into the microwave safe container and microwave for 1 minute at a time, stirring well between each minute, until melted and glossy and yummy.


 
 



 
For this recipe I left the chocolate to cool for a while. When I make the ginger version I pour it straight into the ice cream mixture in a thin stream while it is beating so it is fully incorporated. But this time I wanted some chunkiness to the chocolate so I let it cool and put the whole lot in the bowl in one go.
 
Speaking of the bowl, into the bowl put the cream and the sweetened condensed milk and the chocolate. I tried using the mixer blade first because I wanted to make sure the chocolate didn't harden on the bottom of the metal bowl. I have made this basic recipe many times, but not with this mixer before.  It was a good idea in principle, but it did make a bit of a mess. So I gave it about 30 seconds and then switched to the balloon whisk attachment.
 
 
 
 
 

 
 
Beat the mixture until it starts to become creamy and thicken. It will only take a minute or two. It should hold to the whisk nicely and form peaks in the bowl when it is ready.

 
 



Add the desiccated coconut and fold through using a spatula.





Using a large open star pastry tip, pipe the mixture into the shot glasses. Or you can spoon it in if you like.


 
 
Put the shots on a tray that will fit in your freezer.
 
 




I was at Woolworths that morning and saw their own brand of Ice Magic in a honeycomb flavour so I thought I would give it a go. Working quickly, squeeze some of the chocolate topping on and sprinkle with the shredded coconut. It is best to do one at a time or the chocolate will harden and the coconut won't stick.  It will make a mess, but don't worry.





Now they are ready to go into the freezer for a couple of hours.





Put the excess mixture in a sealed container and hide behind the frozen spinach cubes in the freezer so you can enjoy it later.



And here they are:


 
 
Serve with a teaspoon, or other small spoon. Those small sampler spoons from ice cream shops work well. They are very rich, creamy and lamington-like. A little goes a long way. Enjoy!
 
 

 
 
 
Thanks for stopping by!

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