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Macadamia lamington ice cream sandwiches

Make these healthy lamingtons for a fun treat or add the extra ice-cream filling to make a show-stopping dessert.
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Servings 9
Course Dessert
Preference Dairy Free, Gluten Free, Vegetarian
Perfect for Healthy Dessert
Skill level Confident



  • 5 eggs extra large, whisked
  • 1/4 cup macadamia milk or plant based milk
  • 1/4 cup macadamia oil or melted coconut oil
  • 2 tbsp honey or maple syrup – or other natural sweetener of choice
  • 1 tsp vanilla extract
  • 1/2 cup coconut flour
  • 1 1/2 tsp baking powder
  • 1/2 cup macadamias chopped

Chocolate coating

  • 1/4 cup coconut oil melted
  • 5 tbsp macadamia milk or plant based milk – room temp
  • 1-2 tbsp maple syrup or honey – or natural sweetener of choice
  • 1/3 cup raw cacao powder
  • 1/2 cup organic desiccated coconut


  • 500 ml plant-based ice-cream such as coconut ice-cream, ideally refined sugar free
  • 1/2 cup macadamias chopped

Crushed raspberry topping

  • 2 punnets fresh raspberries



  • Pre-heat fan-forced oven to 175’C.In a mixing bowl combine eggs with macadamia milk, macadamia oil, sweetener and vanilla. Add coconut flour, baking powder and macadamias and mix to combine well. Pour into a small square slice tin. Bake in oven for 20 minutes or until cooked through. Allow to completely cool. Meanwhile, take out ice-cream from freezer to soften.

Chocolate coating

  • Prepare chocolate coating. In a small mixing bowl combine melted coconut oil, milk, sweetener and cacao powder. Whisk to combine well. Set aside to slightly thicken (or place in fridge to slightly thicken).


  • In a mixing bowl combine softened ice-cream with macadamias and return to freezer to firm up.

Crushed raspberry topping

  • Prepare raspberry topping by mashing raspberries with a fork to make a crush.

To assemble and serve

  • Once cake is cooled, cut into square slices. Set up bowls of chocolate coating next to a bowl of coconut and a lined tray. Dip each square of cake into chocolate coating and then coat in coconut and place onto tray. Repeat until all cake is used up. Transfer tray to fridge to firm chocolate coating.When ready to serve, layer each serving plate with a lamington square and top with a generousscoop of ice-cream. Top with a spoonful of crushed raspberries and finish with a second lamington square. Serve immediately. 


If making lamingtons only without ice-cream filling, simply cut cake into desired sizes and then coat. 


Calories: 336kcalCarbohydrates: 15gProtein: 6gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 91mgSodium: 123mgPotassium: 171mgFiber: 5gSugar: 7gVitamin A: 132IUVitamin C: 1mgCalcium: 74mgIron: 2mg

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