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A deliciously layered Lamington Ice-Cream Cake inspired by everyone's favourite treat! Strawberry ice-cream, chocolate lamington fingers, vanilla ice-cream and raspberry topping make this no-bake dessert a total winner!

Lamington Ice-Cream Cake

A deliciously layered Lamington Ice-Cream Cake inspired by everyone's favourite treat! Strawberry ice-cream, chocolate lamington fingers, vanilla ice-cream and raspberry topping make this no-bake dessert a total winner!
4.67 from 3 votes
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Course: Dessert
Cuisine: ice-cream recipes
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 12 serves
Calories: 236kcal

Ingredients

  • 4 litres neapolitan ice-cream
  • 700 g lamington fingers
  • ¼ cup raspberry topping
  • ice-magic, extra lamington fingers, M&Ms, to decorate

Instructions

  • Line a square baking tin with plastic wrap (allowing it to overhang the edges). 
  • Seperate the 3 colours of ice-cream (see notes). Place the chocolate back into the tub, and place the vanilla and strawberry flavours into 2 seperate bowls. 
  • Place the vanilla ice-cream bowl into the freezer while you start preparing the first layers. 
  • Allow the strawberry ice-cream to soften (but not melt). Spoon it into the base of the prepared square tin and use a spoon to spread it out evenly. 
  • Place the lamington fingers in an even layer over the top and then put in the freezer to set. 
  • Take the vanilla ice-cream out of the freezer and allow to soften. 
  • Take the ice-cream cake out of the freezer and drizzle raspberry topping over the top of the lamingtons. 
  • Spread over the softened vanilla ice-cream and then add another layer of chocolate lamington fingers. Cover with extra plastic wrap and place back into the freezer for a minimum of 6 hours (overnight is best). 
  • To decorate, take the ice-cream cake out of the freezer and turn it upside down on a serving board. Cover with ice-magic (allowing it to drip down the sides). Decorate with extra chopped lamington fingers, raspberry topping and M&Ms. Place back into the freezer for 30 minutes or until ready to serve. 

Notes

To separate the ice-cream colours, simply turn the entire tub of ice-cream upside down onto a chopping board. Use a large knife to divide the ice-cream into the three flavours. 

Nutrition

Calories: 236kcal | Carbohydrates: 39g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 129mg | Sodium: 108mg | Potassium: 84mg | Fiber: 1g | Sugar: 2g | Vitamin A: 325IU | Calcium: 31mg | Iron: 2.2mg