lamington ice cream popsicles

Lamington Ice Cream Popsicles

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Prep Time: 4 hours
Total Time: 4 hours
Servings: 7 Popsicles

Let's talk serious ice cream business. This is a wonderful way to spend Australia Day at home and eat lots of delicious ice cream. I love Lamingtons and I love ice cream so what's not to love about dairy-free Lamington ice cream popsicles? This is a super easy Thermomix recipe and you can easily use the base coconut ice cream to make any other popsicles you like but for Australia Day it's got to be something special. If you have no raspberry jam at home, simply mix in 1 Tbsp chia seeds into the raspberries and a little sweetener of your choice, let sit for 15 minutes before you use it to make the popsicles. 

I used my awesome 7-hole silicone muffin moulds to make these popsicles, they are the perfect size and so versatile. You can also use any other popsicle mould but these ones look cute and are the perfect size for the kids. 


Raspberry Filling

  • 150 g raspberries (fresh or frozen, thawed)
  • 50 g raspberry jam

Ice Cream

  • 500 g coconut cream
  • 80 g honey
  • 50 g desiccated coconut (or shredded coconut)

Chocolate sauce

  • 200 g dark chocolate (dairy-free if needed) in small chunks
  • 20 g sunflower oil
  • 50 g desiccated coconut


  1. Place the raspberries and raspberry jam in the mixing bowl. Blitz 10 Sec. / Speed 5. Fill into a small bowl. Set aside. 

  2. Clean the mixing bowl. Pour the coconut cream, honey and desiccated coconut in the clean bowl and combine 10 Sec. / Speed 4

  3. To assemble the ice cream, start by placing a level tablespoon of the raspberry mixture in the bottom of a 7-hole silicone muffin mould, followed by some ice cream mixture up to halfway point, then another level tablespoon of the raspberry mixture and more coconut ice cream mixture to fill up to almost the top.

  4.  Use any leftover raspberry mixture to dot on top of each popsicle and insert popsicle sticks in the center of each popsicle. Place in the freezer and freeze for at least 4 hours. 

  5. To finish the popsicles, remove the silicone muffin mould from the freezer. Place the chocolate in the mixing bowl. Chop 5 Sec. / Speed 9. Scrape down using a spatula. Then add the oil and melt 2 Min. / 50C / Speed 2. Fill into a mug, place the desiccated coconut on a plate and dip each popsicle into the chocolate first, followed by the coconut. Serve straight away. 

    lamington ice cream popsicles
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