Coconut Ice-cream

By hcheartland

Delicious ice-cream

0 shares Share on Facebook Share on Twitter Pin it Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 4.3/5 (3 Votes)

1 Picture

Breakfast Bars

Coconut and nutella 'fondant' cake

Ingredients

2/3 c granulated sugar
1.25 c water
14 fl oz cans of coconut milk
1.25 cups double cream
2 TB desiccated coconut (can leave out for a smoother ice-cream)
rose petals or sprigs of fresh mint to decorate

Details

servings 6
Level of difficulty Average
Preparation time 180mins
Cost Average budget

Preparation

Step 1

Place the sugar and water in a saucepan and heat gently, stirring occasionally until the sugar dissolves. Boil gently for 10 min without stirring, then remove from the heat and allow to cool slowly.

Step 2

Mix the cooled syrup with the coconut milk and pour into a shallow freezer container. Cover and freeze for about 3 hours or until semi-frozen around the edges and mushy in the center.

Step 3

Transfer the mixture to a bowl and cut up with a knife. Place in food processor and process until smooth. Turn the mixture into a bowl.

Step 4

Whip the cream until softly peaking and fold into the ice-cream. Stir in coconut if using. Return the mixture to the container and freeze again until solid. Before serving, remove the container of ice-cream to the refrigerator and leave in the main compartment for 30 min or until room temp. Scoop or spoon the ice cream into serving dishes and decorate.