Method

• 1.
  Place yoghurts in 2 separate bowls. Divide cream and icing sugar evenly between each bowl and whisk to combine.
• 2.
  Transfer coconut mixture to an ice cream machine and churn according to manufacturer’s instructions until thick but soft enough to spoon into a container. (Alternatively, pour into a shallow container and freeze for 2 hours or until frozen at edges. Remove from freezer and beat with electric beaters. Return to container and refreeze. Repeat 2 or 3 times.)
• 3.
  Transfer to a container and freeze for at least 4 hours or overnight. Clean ice cream machine.
• 4.
  Add the cacao powder to plain yoghurt mixture and whisk to combine. Transfer to ice cream machine and repeat churning process. Transfer to a container and freeze for at least 4 hours or overnight.
• 5.
  Meanwhile, for the lamington crumb, combine the maple syrup, cacao powder and 1/4 cup (60ml) boiling water in a bowl. Dip sponge fingers into syrup mixture for about 10 seconds to soak up some of the liquid but not disintegrate. Using your hands, crumble into a bowl. Add coconut and stir to combine.
• 6.
  To serve, fill 8 cups with the lamington crumb. Remove yoghurts from the freezer for 10 minutes to soften, then spoon both into a piping bag fitted with a 2cm star nozzle. Pipe mixture over crumb and serve immediately.