Coconut Ice Cream recipe | MyDish

Coconut Ice Cream

I wrote this little recipe today hoping it would work ... and it did!! A very creamy coconut ice cream, smooth and taste sensational! No cooking required!

Method

Day One ...

1. Blend all ingredients together in your mini processor until smooth - for about 3 minutes

2. Pour the creamy mix into clean plastic container, preferably one that has its' own sealed lids (available in sets Tesco & Asda)

3. Freeze for 3 hours and check to see if it is starting to freeze, it will start to freeze at the outside before it reaches the centre

4. Leave it overnight.

5. The next day, scoop the ice cream into your mini processor and blend it again to eliminate the ice crystals and transfer the contents back to your plastic tub container and freeze again for another 2-3 hours until firm, we are aiming for a soft scoop ice-cream! (That's the plan!)

Day Two:

Now it's time to make those delicious toppings, so we'll start with the "Toasted Coconut". Preheat your oven to 180oC and pour your unsweetened dessicated coconut on a little ungreased baking tray or sponge cake tin and we'll bake that dry in the oven for literally 5 minutes and that will give it a lovely golden look - remove from the oven and leave it to cool

Moving on to something a little more naughty and involving more cream - calories? What are they!!?

This is another All-in-one recipe that I wrote and find it works brilliantly, so are we ready!?

1. In your microwaveable glass bowl, we melt the butter on high for about a minute, so keep your eye on it and prepare to interupt your microwave once the butter has melted.

2. Add the muscavado sugar and we are aiming for a "wet sand effect", so mix that sugar through with the butter.

3. Next step add the double cream, naughty, salt, treacle and golden syrup and give it a quick stir around

4. Microwave on high for 3 minutes - again, keep your eye on the sauce that it doesn't bubble over in your microwave and remember to have a teacloth beside you or oven glove because you're basically dealing with hot sauce/candy and that can burn!!

5. After 3 minutes has elapsed, you can have another little stir and what we are aiming for is for the sauce to start to thickly coat the back of the spoon, so set your microwave to high and for 2 minutes this time and again, don't leave the room, keep your eye on that bowl!

6. Interupt as you see fit!

7. Finally, you should start to see the sauce begin to bubble from the centre point and it is beginning to cook all the ingredients now you see, so we after your final 2 minutes is up. Have another stir around - don't taste it, it will burn your mouth - don't be tempted!!

8. For the last time, set your microwave to high and for 1 minute and interupt as you see fit before the sauce mixture appears to you as if it's going to boil over the bowl.

9. Remove the bowl of butterscotch sauce from the microwave - be very careful now and pour back into your clean mini processor and blend that up again for a minute or so.

10. Now pour that sauce into a jug and you could pour a little or a lot over your ice cream!

**Original Recipe by L. Shannon, The Candlebridge Bakery & Soup Kitchen, Ireland. 9th May 2012 **

Ingredients

(a) Toasted Coconut

Unsweetened Dessicated Coconut 2oz

(b) Butterscotch Sauce

Light Or Dark Muscavado Sugar 4oz
Treacle 1 Tablespoon
Pinch Of Salt 1
Double Cream 125mls
Lyles Golden Syrup 3 Tablespoon
Salted Butter 2oz

All in One

Icing Sugar 4 Tablespoons
Powdered Cream 5 Tablespoons
Unsweetened Dessicated Coconut 4 Tablespoons
Double Cream 250mls
Can Of Kingfisher Coconut Cream (Lidl) 400mls

Kitchen Gadgets!

Kenwood Mini Processor 1

Superdooper Kitchen Gadget

Microwave Oven 1
Large Microwave Glass Bowl 1

Hints 'n' Tips

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