White chocolate toasted coconut ice cream

White chocolate toasted coconut ice cream

By
From
Ruby Violet's Ice Cream Dream
Photographer
Danielle Wood

As a child, the only time I remember seeing coconuts was at the coconut shy – I never won one though! In contrast to its hard and woody covering, the taste of coconut ice cream is surprisingly delicate. For the white chocolate, we use an organic white chocolate with 25% cocoa solids, but if you prefer, you can follow this recipe without the chocolate to make toasted coconut ice cream instead.

Ingredients

Quantity Ingredient
1 medium coconut
800ml Basic sweetened ice cream mix
135g white chocolate, with at least 25% cocoa solids

Method

  1. Crack the coconut and remove the milk: it is not needed for the recipe, so you can drink it. Using a vegetable peeler, remove the brown skin of the coconut flesh.
  2. Grate the white coconut flesh either by hand or in food processor. The coconut will yield approximately 225 g of flesh.
  3. Heat your oven to 160°C. Spread the grated coconut evenly on a baking tray and toast for about 30–40 minutes until golden, stirring regularly to ensure even toasting. Make sure it is quite brown – if it is under-toasted, the flavour will be too weak.
  4. To make the ice cream, simply make one quantity of the basic sweetened mix and make up to the stage before cooling.
  5. Add the toasted coconut to the hot sweetened base mix, reserving 1 tablespoon to sprinkle over the finished ice cream. Leave the mix to cool; the longer you can leave it, the more intense the flavour, as long as it is kept in the fridge and the ingredients are fresh.
  6. Strain the mix through a sieve, pressing the grated coconut firmly to extract all the mix.
  7. Finely chop the chocolate and heat in a bain-marie until melted, then whisk either by hand or in a food processor until cold, but still fluid.
  8. Add the cold, strained coconut mix to the cold chocolate in the food processor, then whisk until evenly mixed.
  9. Place the mix in the ice-cream maker and churn. Scoop the churned ice cream into a container and keep in the freezer until ready to serve. When serving, scatter the reserved toasted coconut over the top to decorate.
Tags:
Ruby
Violet
Julie
Fisherdesserts
sweets
icecream
ice cream
ice-cream
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