Icing Sugar
Icing sugar can also be...
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Desserts
Lamington Fro Yo
8 hours
Easy
8
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- Ingredients
- Method
Ingredients
- 2 ½ cups (700g) thick Greek-style yoghurt
- 2 ½ cups (700g) coconut yoghurt
- 600ml thickened cream
- 3 cups (360g) Chelsea Icing Sugar, sifted
- ½ cup (45g) cacao powder
Lamington crumb
- ½ cup (125ml) Chelsea Easy Pour Maple Flavoured Syrup
- 2 tbs cacao powder
- 100g sponge fingers
- 1 cup (70g) shredded coconut
Chelsea Products in Recipe
Maple Flavoured Syrup
Chelsea Maple Flavoured...
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Method
Place yoghurts in 2 separate bowls. Divide cream and Chelsea Icing Sugar evenly between each bowl and whisk to combine.
Transfer coconut mixture to an ice cream machine and churn according to manufacturer's instructions until thick but soft enough to spoon into a container. (Alternatively, pour into a shallow container and freeze for 2 hours or until frozen at edges. Remove from freezer and beat with electric beaters. Return to container and refreeze. Repeat 2 or 3 times.).
Transfer to a container and freeze for at least 4 hours or overnight. Clean ice cream machine.
Add the cacao powder to plain yoghurt mixture and whisk to combine. Transfer to ice cream machine and repeat churning process. Transfer to a container and freeze for at least 4 hours or overnight.
Meanwhile, for the lamington crumb, combine the Chelsea Maple Flavoured Syrup, cacao powder and 1/4 cup (60ml) boiling water in a bowl. Dip sponge fingers into syrup mixture for about 10 seconds to soak up some of the liquid but not disintegrate. Using your hands, crumble into a bowl. Add coconut and stir to combine.
To serve, fill 8 cups with the lamington crumb. Remove yoghurts from the freezer for 10 minutes to soften, then spoon both into a piping bag fitted with a 2cm star nozzle. Pipe mixture over crumb and serve immediately.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Maple Flavoured Syrup
Chelsea Maple Flavoured...
Reviews
What did you think of this recipe?
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
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