TOASTED COCONUT ICE CREAM Summer weather in WA seems to cry out for ice cream! This edition’s recipe delivers on all the expectations of this much-loved classic frosted dessert, but with a bit of a twist on the conventional ingredients – utilising flavoursome coconut cream and coconut milk and crispy toasted coconut flakes. So you get the smooth and creamy texture – with some extra crunch!
EQUIPMENT
INSTRUCTIONS
• Ice cream maker (optional)
1. Place coconut cream, coconut milk, glucose syrup, sugar and 1 cup of toasted coconut flakes in a saucepan over medium-low heat. Cook, stirring occasionally, for 3 to 4 minutes or until the mixture is smooth and just beginning to simmer.
• Electric hand mixer or stand mixer (to manually churn your ice cream) • Ice cream storer • Ice cream scoop • Large casserole or saucepan • Spatula (silicone or wooden) or whisk (stainless steel) • Small mixing bowl • Loaf pan • Cling film • Sieve or mesh strainer
INGREDIENTS • 1 can coconut cream • 1 can coconut milk • ¼ cup glucose syrup • ½ cup caster sugar • 1 cup and 2 tbsp toasted coconut flakes • 2 tbsp corn starch
2. In a small bowl, add 2 tbsp of corn starch, along with 2 tbsp of the warm coconut mixture and mix until a smooth paste is formed. 3. While whisking, pour the corn starch mixture into the warm coconut milk. Increase the heat to medium and cook, stirring occasionally until the base has thickened enough to coat the back of a wooden spoon (similar to the consistency of a creme anglaise). 4. Pour the mixture into a large flat-sided tray, cover with cling film and leave to cool to room temperature before popping the tray into a refrigerator for at least 2 to 3 hours until completely chilled. Leave overnight for best results. 5. Once the ice cream base is completely chilled and slightly puddinglike in texture, strain the mixture, discarding the coconut and follow your manufacturer’s instructions on how to churn ice cream. (For manual churning, you can either use a hand mixer or stand mixer to churn your pre-chilled ice cream mixture. Ensure your mixing bowl is completely chilled to get a smooth ice cream. Churn as fast as you can.) 6. Once churned, transfer the ice cream into a freezer container and freeze for at least 4 hours before serving. Top it with some toasted coconut flakes and serve straight from the refrigerator.
And when you don’t have enough time and resources to make a nice, smooth, and creamy ice cream at home, this easy no-churn Snickersstyle ice cream recipe has your cravings covered – taking only 10 to 15 minutes to prepare! With just bananas, some leftover peanut butter, vanilla, and cacao powder, you can enjoy this yummy and sweet offering.
SNICKERS-STYLE ICE CREAM EQUIPMENT • • • •
Blender Spatula Measuring cups and spoons Coconut bowls
INGREDIENTS • • • • •
4 large frozen bananas ¼ cup smooth peanut butter 1 tbsp plant-based protein (optional) ½ tsp vanilla bean paste or powder 2 to 3 tbsp cacao powder
INSTRUCTIONS 1. Combine all ingredients (except cacao powder) in a high power blender, blend until smooth and creamy. 2. Transfer half of the mixture to your coconut bowls. Add cacao powder to the remaining mixture and blend. 3. Add the chocolate ice cream to the bowls. Top with peanuts, raw chocolate and/or cacao nibs. Snickers-style ice cream recipe and image adapted from Coconut Bowls. Both recipes supplied courtesy of Kitchen Warehouse.