Lamington Ice-cream Cubes

Grease and line a 22cm square (base measurement) cake pan with baking paper, extending paper at opposite sides for handles. Place ice-cream and coconut cream in a large bowl. Allow to stand at room temperature for 5 minutes to soften slightly. Using an electric mixer, beat ice-cream until smooth. Pour half of the ice-cream mixture into the prepared pan. Cover and freeze for 30 minutes or until firm. Place remaining ice-cream mixture in the fridge.

Blend raspberries and jam until almost smooth. Pour jam mixture over ice-cream in pan. Freeze for 1 hour or until set.

Pour remaining ice-cream mixture over jam mixture. Cover and freeze for 4 hours or until set. Once set and using paper as handles, remove ice-cream mixture from pan, then using a large knife, trim edges and cut into 9 squares. Return to pan. Freeze for 15 minutes or until firm.

Place chocolate and oil in a microwave-safe bowl. Microwave on high in 30-second bursts, stirring until melted and smooth. Line a baking tray with baking paper. Place coconut on a baking tray. Using two forks and working quickly, dip ice-cream cubes into chocolate mixture, allowing any excess to drip off. Roll in coconut to coat and place on prepared tray. Freeze until ready to eat.