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Coconut ice cream
Ingredients Method
300 ml double cream Whip the cream until it is stiff. Slowly add the
160 ml tin coconut cream (not milk) coconut cream beating it in – this might take a
200 ml condensed milk few minutes – the cream will be floppy but still
hold its shape.
45 g grated chocolate – plain or milk
Gently fold in the condensed milk and
chocolate.
Dollop into a freezer proof container cover and
freeze overnight.
I find that no churn ice creams do start to
develop some ice crystals after a few weeks so
enjoy before then.
