My dad believes that “lamington”is pronounced “lem-ing-tin”. He will never allow himself to believe that it is, in fact, pronounced “lam-ing-tin”.
Now, lemingtons actually do exist. A lemington is a lamington with lemon icing around the sponge; a yellow icing.
(Or is that lemontons?? Yes, actually I think it might be… just ignore all that jargon about lemingtons having an existence on this earth 🙂 )
Buuuut that’s not the kind of vibe we’re going for here.
This lamington nice cream sundae is your usual chocolate-covered-sponge-rolled-in-coconut-with-whipped-cream-and-raspberry-jam-in-the-middle. Well, it’s actually not your usual then.
It’s an ice cream, not a cake
It’s actually a nice cream
It’s raw, vegan, gluten-free, refined-sugar-free, nut-free, oil-free…
You eat it out of a jar/bowl/glass/milk bottle
It’s got whipped coconut cream instead of whipped cream
The raspberry jam is made from raspberries and chia seeds (+ natural sweetener!) and there’s no cooking involved!
It’s not rolled in coconut – there’s coconut in the chocolate layer
You can eat it for breakfast, lunch, dessert or even dinner (high-five to those dinnertime nice-cream munchers)!
It’s DEFINITELY not dry
Please forgive me – although it has sooooo many differences to your usual lamington, I can assure you that this sundae tastes just like the real one (without all the nasties)!
RAW VEGAN LAYERED LAMINGTON NICE CREAM SUNDAE
FOR THE “VANILLA SPONGE” NICE CREAM
- 2 large frozen bananas
- 1/2 tsp vanilla extract
- 1 tsp rice malt syrup (or your favourite natural sweetener)
FOR THE “CHOCOLATE COATING” NICE CREAM
- 2 tbsp coconut milk
- 2 tbsp cacao powder
- 2 tbsp desiccated coconut
- 1/2 tsp stevia (or other natural sweetener of choice)
FOR THE RASPBERRY CHIA JAM
- 3 tbsp raspberries
- 1 tsp chia seeds
- 1/4 tsp stevia (or other natural sweetener of choice)
FOR THE WHIPPED COCONUT CREAM
- cream scooped from the top of 1 can of coconut milk that has been chilled overnight
- buckwheat groats
- cacao nibs
- whipped coconut cream
- random leftovers and food items you may have floating around (look at the second photo for ideas – I used some Ceres Organics Super Good Blackcurrant and Vanilla Muesli among many other things)
Blend the bananas in a high-speed blender (I used my Yonanas machine) until smooth and creamy. Stir though vanilla extract and rice malt syrup. Set aside in the freezer.
To make the Chocolate Lamington Nice Cream: Add 1/4 of the blended banana to a separate bowl, and add coconut milk. Stir until smooth. Stir in cacao, coconut and your sweetener of choice. Now set this nice cream mix in the freezer.
To make the Vanilla “Sponge” Nice Cream: Put the remaining blended banana in a bowl, stir through vanilla and set in the freezer.
To make the Raspberry Chia Jam: Mash the raspberries with a fork and stir through chia seeds. Add natural sweetener and adjust to taste, if necessary. Set aside to swell.
To make the Whipped Coconut Cream: Whip the coconut cream with electric beaters until thick and creamy.
To assemble: Place 1/4 of the Chocolate Lamington Nice Cream in the bottom of one serving glass or jar. Top with 1/4 of the Vanilla “Sponge” Nice Cream, followed by 1/2 of the Raspberry Chia Jam, a generous dollop of Whipped Coconut Cream, 1/3 of the remaining Vanilla “Sponge” Nice Cream, and 1/3 of the remaining Chocolate Lamington Nice Cream. Top with whipped coconut cream, buckwheat groats, cacao nibs, and whatever you desire!
Hope you enjoy! 😀