Make these healthy, gluten free lamingtons for a fun treat or add the dairy free ice-cream filling to make a show- stopping dessert.

Recipe is gluten free, dairy free, refined sugar and Paleo friendly.
Featuring crunchy & creamy Australian Macadamias.
I love making these when entertaining. They are also a great way to celebrate Australia Day.
Find more fun, gluten free, sugar free treat recipes in my Real Food Recipes e-book.

Lamington Macadamia Ice-Cream Sandwiches

Make these healthy, gluten free lamingtons for a fun treat or add the dairy free ice-cream filling to make a show- stopping dessert.
Keyword Dairy Free, Gluten Free, Grain Free, Preservative Free, Refined Sugar Free, Soy Free
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes



  • 5 extra large eggs, whisked
  • 1/4 cup macadamia milk or plant based milk
  • 1/4 cup Olive Oil, melted Coconut Oil or Macadamia Nut Oil
  • 2 tbsp honey, maple syrup (or natural sweetener of choice)
  • 1 tsp vanilla extract
  • 1/2 cup coconut flour
  • 1 1/2 tsp baking powder
  • 1/2 cup macadamias, chopped

Chocolate Coating:

  • 1/4 cup coconut oil, melted
  • 5 tbsp macadamia milk or plant based milk (room temp)
  • 1 -2 tbsp maple syrup, honey (or natural sweetener of choice)
  • 1/3 cup raw cacao powder
  • 1/2 cup organic desiccated coconut


  • 1/2 L plant-based ice-cream (such as coconut ice-ream, ideally refined sugar free)
  • 1/2 cup macadamias, chopped

Crushed Raspberry Topping:

  • 2 punnets fresh raspberries


  • Pre-heat fan-forced oven to 175’C.In a mixing bowl combine eggs with macadamia milk, macadamia oil, sweetener and vanilla. 
  • Add coconut flour, baking powder and macadamias and mix to combine well. 
  • Pour into a small square slice tin. Bake in oven for 20 minutes or until cooked through. Allow to completely cool. 
  • Meanwhile, take out ice cream from freezer to soften. 
  • Prepare chocolate coating. In a small mixing bowl combine melted coconut oil, milk, sweetener and cacao powder. Whisk to combine well. Set aside to slightly thicken (or place in fridge to slightly thicken). 
  • In a mixing bowl combine softened ice-cream with macadamias and return to freezer to firm up. 
  • Prepare raspberry topping by mashing raspberries with a fork to make a crush. 
  • Once cake is cooled, cut into square slices. Set up bowls of chocolate coating next to a bowl of coconut and a lined tray. 
  • Dip each square of cake into chocolate coating and then coat in coconut and place onto tray. 
  • Repeat until all cake is used up. Transfer tray to fridge for chocolate to firm. 
  • When ready to serve, layer each serving plate with a lamington square and top with a generousscoop of ice-cream. Top with a generous spoonful of crushed raspberries and finish with a second leamington square. Serve immediately. 
  • Watch the Video 



Notes: If making laminations only without ice-cream filling, cut cake into desired sizes to coat.

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Simple, REAL FOOD recipes. Gluten free, dairy free, refined sugar free.

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Casey-Lee Lyons

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