Vanilla Ice Cream
32 oz coconut milk
1 tbs pure vanilla extract (or 1 tsp ground vanilla beans)
2 tbs honey (or a sweetener you can tolerate)
Raspberry Jelly
4 cups raspberries
1 tbs lemon juice
2 tbs honey (or a sweetener you can tolerate)
Topping
10.5 oz 100% chocolate bar (we like this one), or make your own
4 tbs (2 oz) coconut oil (or another fat you can tolerate, like butter)
1-2 tbs honey (or a sweetener you can tolerate)
2 cups unsweetened shredded coconut
Equipment
Large square ice cube mould
Wooden popsicle sticks

32 oz coconut milk 1 tbs pure vanilla extract (or 1 tsp ground vanilla beans) 2 tbs honey (or a sweetener you can tolerate) 4 cup s raspberries 1 tbs lemon juice 2 tbs honey (or a sweetener you can tolerate) 10 5 oz 100% chocolate bar (we like this one), or make your own 4 tbs (2 oz) coconut oil (or another fat you can tolerate, like butter) 1 -2 tbs honey (or a sweetener you can tolerate) 2 cup s unsweetened shredded coconut

Vanilla Ice Cream
Place all of your ice cream ingredients into your ice cream machine.
Follow the manufacturer's instructions to whip your ice cream until frozen.
Raspberry Jelly
Place all of the ingredients in a saucepan over a medium heat and cook until the raspberries have broken down and the jelly has thickened.
You want as much moisture to cook out of it as possible.
Set aside to cool to room temperature.
Lamington Pops
To assemble your lamington pops use a large square ice cube mould, fill it 1/3 full with ice cream. Then add a dollop of raspberry jelly and fill the remaining mould with vanilla ice cream.
Repeat until you have used up both mixtures.
Place in the freezer for 30 minutes.
Remove and add a wooden popsicle stick into the centre of each mould.
Return to the freezer for at least 6 hours, or ideally overnight until they are completely frozen solid.
Chocolate Topping (make when ready to coat)
Place a heat resistant bowl over a saucepan of barely simmering water, being careful not to let the bottom of the bowl touch the water. Place the chocolate, oil and honey in the bowl and melt, stirring occasionally. Remove from the heat and let cool to room temperature.
To Assemble
Place your shredded coconut on a plate.
Place parchment paper on trays that will fit in your freezer.
Remove the moulds from the freezer.
Working quickly, remove an ice cream square from its mould then dip it in the melted chocolate, ensuring all sides are covered. Immediately dip it in coconut, covering all sides, then place on the tray. Repeat with all remaining squares. Place the trays in the freezer for 1-2 hours to set the topping and firm up the ice cream filling.
To Serve
Remove the lamington pops from the freezer a few minutes before you are ready to serve them, so they can start to soften up. How long they will need to soften will depend on the weather. If it is a hot day, you will need less time.
Return any un-eaten pops to the freezer immediately so they won't melt. They will keep in an airtight container for several months.
Note
If it is a warm day, you may need to place each popsicle in the freezer immediately after covering it in chocolate and coconut.
You can make your own dark chocolate from scratch if you would prefer not to use store-bought chocolate.