Vegan Lamington Ice Cream Bars

An Aussie classic - The Lamington...but in Ice Cream Bar form!


For Lamington Sponge Cake:

  • 35 grams Vegan Butter, melted
  • 1/4 cup Sugar
  • 1/2 teaspoon Vanilla Extract
  • Pinch of Salt
  • 75 grams Soy or Almond Milk
  • 1/2 cup + 1 tablespoon Self Raising Flour
  • 200 grams Vegan Dark Chocolate, for coating
  • 2 tablespoons Melted Coconut Oil


  • Strawberry or Raspberry Jam
  • Vegan Vanilla Ice Cream
  • Desiccated Coconut, for coating
  • Silicone Muffin Mould with 6 cavities


  1. Preheat oven to 175C and line a cookie tray with baking paper. Combine melted Vegan Butter, Sugar, Vanilla, Salt, Plant Milk and whisk to combine.
  2. Add flour in and whisk till smooth. Spread mixture out on your prepared baking sheet so that the batter is 1cm in thickness. Bake for 10-12 minutes or until slightly golden and springy to the touch.
  3. Leave to cool fully and then cut out 6 circles of cake that are the same size as the bottom of a silicone muffin tray cavity. 
  4. Place cake rounds at the bottom of your silicone muffin tin and top with a generous layer of Strawberry Jam.
  5. Freeze for 1 hour. Meanwhile, leave Vanilla Ice Cream to soften on the counter for about 20 minutes.
  6. After 1 hour, scoop Vanilla Ice Cream and fill the muffin tray holes to the brim with Vanilla Ice Cream. Leave to freeze overnight.


  1. To coat, melt Vegan Dark Chocolate and 2 tablespoons Coconut Oil in the microwave or over a double boiler.
  2. Pop your Lamington mixture out of the silicone moulds. Whilst chocolate is still relatively warm, dip your frozen Lamington rounds and coat all over.
  3. Immediately roll in Desiccated Coconut and return to the freezer for 15 minutes to firm up again before enjoying!

Guest Blogger Amrita Bala

I definitely prefer animals to most human beings, cos I mean, who wouldn't right? See all recipes by Amrita

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