decadent lamington thickshake
prep time 20 minutes. cooking time 5 minutes
Ingredients
chocolate sauce
250mL Bulla Thickened Cream
50g brown sugar
200g dark chocolate, chopped
toasted shredded coconut, for dipping
100g raspberry jam, warmed
thickshake
1.6L milk
16 scoops Bulla Chocolate Ice Cream
to serve
8 scoops Bulla Chocolate Ice Cream
house made lamingtons
Cooking Directions
- For chocolate sauce, place Bulla Thickened Cream and sugar in a saucepan, bring to the boil stirring often. Pour over chocolate in a heatproof bowl. Stir well until chocolate has melted. Set aside to cool.
- Dip the rim of serving glasses in chocolate sauce to leave a 1-2cm chocolate rim, then dip immediately into the toasted coconut. Turn upright and allow to set. Once set, drizzle a little raspberry jam on the inside of glass just below chocolate. Refrigerate glass until required.
- To prepare thickshake, add 160mL of the chocolate sauce to a large blender with the milk and Bulla Chocolate Ice Cream. Blend well.
- Pour milk mixture between serving glasses with a scoop of Bulla Chocolate Ice Cream. Top with a slice of lamington. Serve immediately.
Ingredients
chocolate sauce
250mL Bulla Thickened Cream
50g brown sugar
200g dark chocolate, chopped
toasted shredded coconut, for dipping
100g raspberry jam, warmed
thickshake
1.6L milk
16 scoops Bulla Chocolate Ice Cream
to serve
8 scoops Bulla Chocolate Ice Cream
house made lamingtons