Top of the POPSICLES!

Homemade ice cream is given a lamington spin with a chocolate shell and lashings of coconut

Lamington ice creams with raspberry & coconut MAKES 16

WHITE CHOCOLATE NO-CHURN ICE CREAM

285ml cream

½ teaspoon vanilla bean paste

75g good-quality white chocolate 200ml sweetened condensed milk 125g fresh raspberries

GANACHE COATING

100g desiccated coconut

300g good-quality dark chocolate 420ml cream

TO ASSEMBLE

16 popsicle sticks

1 To make white chocolate ice cream, combine 100ml of the cream and vanilla in a saucepan over medium heat, bringing to the boil. 2 Place white chocolate in the bowl of a stand mixer with a whisk attachment. Pour boiled cream over chocolate, then whisk until the chocolate is completely melted and incorporated. Add the remaining cream and whisk to combine. Cover with cling film so it touches the surface of the mixture, then place in the fridge for a minimum of 5 hours. 3 Once the cream base mixture has chilled, place condensed milk in the bowl of a stand mixer with a whisk attachment. Pour the chilled chocolate cream mixture over the condensed milk. Add raspberries and whip on high speed until it forms soft peaks. 4 Divide the mixture among 16 mini ice-cream silicone moulds, then insert a popsicle stick into each ice cream. Place ice creams in the freezer to set for at least 6 hours, preferably overnight. 5 For the ganache coating, tip the coconut into a bowl and set aside until required. 6 Once the ice creams are completely frozen, place the chocolate in a microwave-safe plastic bowl and melt in the microwave on high in 30-second increments until it’s 50 percent melted. 7 Heat the cream in a saucepan over medium heat and bring to the boil. Pour boiled cream over chocolate and whisk until the chocolate is completely melted and incorporated. Transfer the ganache to a tall jug or vase that is just wide enough to dip an ice cream into. 8 Dip each ice cream, one at a time, in the jug of ganache, then hold over the bowl of coconut. Scoop up the coconut and sprinkle it over the ice cream until all the ganache is coated. Alternatively, place the ganache-coated ice cream on top of the coconut and use a dessertspoon to scoop up the coconut and sprinkle it over the ice cream. Try not to move the ice cream too much while coating with coconut as it can make the surface of the ice cream lumpy. 9 Place the ice cream on a tray lined with baking paper and return to the freezer for a minimum of 1 hour before serving. Store in the freezer for up to 4 weeks. Any leftover ganache coating can be frozen for up to 8 weeks.