prep: 20mins
cook: 5mins
serves: 4


  • 125mL Bulla Thickened Cream
  • 25g brown sugar
  • 100g dark chocolate
  • toasted shredded coconut
  • 2 Tbsp raspberry jam
  • 800mL milk
  • 8 scoops Bulla Real Dairy Chocolate 2L
  • to serve
  • 4 scoops Bulla Real Dairy Chocolate 2L
  • store-bought lamingtons

Decadent lamington thickshake


  1. For chocolate sauce, place Bulla Thickened Cream and sugar in a small saucepan, bring to the boil stirring often. Pour over chocolate in a heatproof bowl. Stir well until chocolate has melted. Set aside to cool.
  2. 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 or freeze glass until required.
  3. To prepare thickshake, add 80mL of the chocolate sauce to a large blender with the milk and 8 scoops of Bulla Real Dairy Chocolate Ice Cream. Blend well.
  4. Pour milk mixture between serving glasses with a scoop of Bulla Real Dairy Chocolate Ice Cream. Top with a slice of lamington. Serve immediately.