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Curtis Stone’s lamington and strawberry ripple ice cream slice

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  • Egg free
  • Nut free
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Vegetarian

A refreshing twist on a retro sweet treat, this ice cream slice is just the thing to serve at a barbecue on a hot day.

  • Serves12
  • Cook time15 minutes
  • Prep time30 minutes, + 20 mins standing and 6 hours 10 mins freezing time
Curtis Stone’s lamington and strawberry ripple ice cream slice

Ingredients

  • 250g strawberries, halved
  • 1/4 cup (55g) caster sugar
  • 1 tbs lemon juice
  • 230g dark chocolate (70% cacao), finely chopped, divided
  • 30g unsalted butter
  • 150g Arnott’s Choc Ripple Biscuits
  • Pinch of salt
  • 2/3 cup (50g) desiccated coconut, divided
  • 1L vanilla ice cream, softened
  • 3/4 cup (185ml) thickened cream

Nutritional information

Per serve: Energy: 1584kJ/379 Cals (18%), Protein: 5g (10%), Fat: 26g (37%), Sat Fat: 17g (71%), Carbs: 33g (11%), Sugar: 25g (28%), Dietary Fibre: 1g (3%), Sodium: 97mg (5%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place the strawberry, sugar and lemon juice in a medium saucepan over medium heat. Bring to a simmer and use a potato masher or a fork to crush the strawberry mixture. Simmer, stirring frequently, for 12 mins or until mixture thickens to a jam consistency. Transfer to a heatproof bowl. Cover and place in the fridge to chill.

  2. Step 2

    Meanwhile, grease a 20cm square baking pan and line with baking paper, allowing sides to overhang.

  3. Step 3

    Place 80g chocolate and the butter in a medium heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Stir until the chocolate melts and the mixture is smooth.

  4. Step 4

    In a food processor, process the biscuits until fine crumbs form. Add the chocolate mixture, salt and 1/3 cup coconut. Pulse until combined. Press biscuit mixture evenly over the base and 3cm up the sides of the prepared pan. Freeze for 10 mins or until firm.

  5. Step 5

    Spread half the ice cream over the biscuit base. Top with the strawberry mixture and remaining ice cream. Using a butter knife, swirl to create a marbled effect and smooth the surface. Cover and freeze for 4 hours or until firm.

  6. Step 6

    Place cream in a small saucepan over medium heat and bring to a simmer, stirring, until heated through. Place the remaining chocolate in a medium heatproof bowl. Pour cream over the chocolate and stand for 5 mins. Whisk until chocolate melts and mixture is a smooth ganache. Set aside, stirring occasionally, for 15 mins to cool to room temperature.

  7. Step 7

    Spread ganache over the frozen slice to cover. Sprinkle with remaining coconut. Freeze for 2 hours or until ganache is firm.

  8. Step 8

    Lift the slice from the pan and place on a serving platter. Using a large sharp knife, cut slice into pieces to serve.

Recipe tip

COOK. STORE. SAVE
Smart swap:
Looking for a time-saving hack? If you’ve got strawberry jam in the pantry, try using 1/3 cup in this recipe instead of the strawberry mixture.

Curtis Stone’s lamington and strawberry ripple ice cream slice

Curtis Stone’s lamington and strawberry ripple ice cream slice
  • Serves12
  • Cook time15 minutes
  • Prep time30 minutes, + 20 mins standing and 6 hours 10 mins freezing time
Ingredients
  • 250g strawberries, halved
  • 1/4 cup (55g) caster sugar
  • 1 tbs lemon juice
  • 230g dark chocolate (70% cacao), finely chopped, divided
  • 30g unsalted butter
  • 150g Arnott’s Choc Ripple Biscuits
  • Pinch of salt
  • 2/3 cup (50g) desiccated coconut, divided
  • 1L vanilla ice cream, softened
  • 3/4 cup (185ml) thickened cream
    Description

    A refreshing twist on a retro sweet treat, this ice cream slice is just the thing to serve at a barbecue on a hot day.

    Method
    1. Step 1

      Place the strawberry, sugar and lemon juice in a medium saucepan over medium heat. Bring to a simmer and use a potato masher or a fork to crush the strawberry mixture. Simmer, stirring frequently, for 12 mins or until mixture thickens to a jam consistency. Transfer to a heatproof bowl. Cover and place in the fridge to chill.

    2. Step 2

      Meanwhile, grease a 20cm square baking pan and line with baking paper, allowing sides to overhang.

    3. Step 3

      Place 80g chocolate and the butter in a medium heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Stir until the chocolate melts and the mixture is smooth.

    4. Step 4

      In a food processor, process the biscuits until fine crumbs form. Add the chocolate mixture, salt and 1/3 cup coconut. Pulse until combined. Press biscuit mixture evenly over the base and 3cm up the sides of the prepared pan. Freeze for 10 mins or until firm.

    5. Step 5

      Spread half the ice cream over the biscuit base. Top with the strawberry mixture and remaining ice cream. Using a butter knife, swirl to create a marbled effect and smooth the surface. Cover and freeze for 4 hours or until firm.

    6. Step 6

      Place cream in a small saucepan over medium heat and bring to a simmer, stirring, until heated through. Place the remaining chocolate in a medium heatproof bowl. Pour cream over the chocolate and stand for 5 mins. Whisk until chocolate melts and mixture is a smooth ganache. Set aside, stirring occasionally, for 15 mins to cool to room temperature.

    7. Step 7

      Spread ganache over the frozen slice to cover. Sprinkle with remaining coconut. Freeze for 2 hours or until ganache is firm.

    8. Step 8

      Lift the slice from the pan and place on a serving platter. Using a large sharp knife, cut slice into pieces to serve.