These Lamington ice creams brought to you by @rainbownourishments are the perfect way to cool down in this hot weather! You'll love them because they're vegan, dairy free, and bursting with coconut flavour, not to mention delicious. They'll also make a fantastic dessert for your Australia Day celebrations!

Ingredients

Ice cream

1 cup coconut cream + 1/2 cup maple syrup (see notes)

1 cup coconut cream (see notes)

dash of vanilla bean powder or extract

pinch of Himalayan salt

Raspberry chia jam

3/4 cup raspberries

2 tablespoons chia seeds

dash of maple syrup

Chocolate coconut coating

3/4 cup cacao butter

1/4 - 1/2 cup cacao powder (depending on your tastes)

5 tablespoons Niulife Coconut Syrup

1/3 cup coconut cream

3 cups Niulife Organic desiccated or organic shredded coconut

Instructions

1. To make the ice cream, add 1 cup of coconut cream and 1/2 cup of maple syrup to a small saucepan and bring to the boil for 5 minutes. Then reduce to a simmer for about 20 minutes. When the mixture has thickened and reduced to roughly 1 cup of liquid, remove from the heat and allow to cool.
2. Meanwhile, make the raspberry chia jam by adding all the ingredients into a small bowl and mash with a fork until well combined. Set aside to allow the chia seeds to absorb the moisture and thicken.
3. Using an electric beater, whip the remaining 1 cup of coconut cream with the vanilla bean powder and salt until soft peaks form.
4. Gently fold the cooled coconut cream mixture from step 1 into the whipped coconut cream.
5. Pour half of this mixture into a lined loaf tin or container. Randomly dollop half of the jam throughout the cream. Pour the remaining cream on top then dollop the remaining jam on the cream.
6. Place the tin in the freezer and after 1-2 hours, insert paddle pop sticks into the container at every 4-6 cm (each stick will be for one ice cream block). Freeze for 2-4 hours or until firm.
7. Meanwhile, to make the chocolate coating, add the cacao butter, cacao powder, Niulife coconut syrup and coconut cream to a small saucepan on low heat until the cacao butter melts. Remove from heat and blend with a whizz stick until fully combined and thickened. Set aside in the fridge to thicken further.
8. When the ice cream has set and the chocolate has thickened, remove from the freezer and fridge. Cut the ice cream with a sharp knife so that each block has one paddle pop stick.
9. Place the desiccated or shredded coconut in a large flat bowl and one by one, dip each ice block into the chocolate then immediately roll in the desiccated coconut.
10. Return ice cream blocks to freezer to set fully, then eat when desired! If you prefer your ice cream to be softer, allow to defrost in the fridge for 5 minutes then enjoy!

NOTES

For the coconut cream, make sure you get canned cream without any additives such as guar gum. Leave the can in the fridge overnight to allow the cream and the water to separate. When you need to measure the cream, only scoop out the thick portion of the cream which has formed at the top and use it for the recipe. If the coconut oil has separated from the cream, gently allow to melt and incorporate it back into the thick cream.