Passion fruit and toasted coconut ice-cream sandwich

Passion fruit and toasted coconut ice-cream sandwich

By
From
Everyday Seafood
Serves
6

This recipe is inspired by nostalgic memories of ice-cream sandwiches my Mum would make with Neapolitan ice cream bought from the ice-cream man. I’d like to think my take is an improvement!

Ingredients

Quantity Ingredient

For the ice cream

Quantity Ingredient
300ml fresh passion fruit juice, (from about 20 passion fruit)
3 sheets bronze leaf gelatine
400ml double cream
5 medium egg yolks
120g caster sugar
260g full-fat cream cheese, at room temperature

For the coconut biscuit

Quantity Ingredient
55g desiccated coconut
100g egg whites, (about 3 medium)
100g caster sugar
100g plain flour

For the coconut yoghurt

Quantity Ingredient
50g desiccated coconut
300g full-fat greek yoghurt
1 lime, zest finely grated
30g icing sugar

For the passion fruit syrup

Quantity Ingredient
80ml passion fruit pulp, (from about 4 scooped-out passion fruit)
50g caster sugar

Method

  1. For the ice cream, pour the passion fruit juice into a large pan and bring to a simmer over a medium heat. Let bubble to reduce by three-quarters, then take off the heat. Soak the gelatine in a dish of ice-cold water.
  2. Add the cream to the reduced passion fruit juice and return to a simmer. Meanwhile, whisk the egg yolks and sugar together in a bowl. Pour on the hot passion fruit cream, whisking as you do so. While it is still very hot, squeeze the excess water from the gelatine, then add to the mixture, whisking to melt completely. Let cool, then cover and refrigerate until set.
  3. Once the mixture is cold, whisk in the cream cheese. Spoon into a piping bag and pipe into 6 individual rectangular moulds. Freeze until firm.
  4. To make the biscuit, preheat your oven to 180°C and the grill to medium-high. Scatter the desiccated coconut on a grill tray and grill until golden, stirring every 2 minutes to colour evenly. Let cool.
  5. Line a baking tray with a silicone mat. Whisk the egg whites and sugar together in a bowl until evenly mixed. Add the toasted coconut and flour and stir to combine. Using a palette knife, spread the mixture thinly and evenly on the baking tray. Bake for 8–10 minutes until golden all over.
  6. When you take the tray from the oven, mark your desired biscuit shapes with a sharp knife. Once cooled, they should snap where marked, with a little help. Keep in an airtight container until ready to assemble.
  7. For the coconut yoghurt, toast the coconut as above and let cool. Once cooled, add to the yoghurt with the lime zest and icing sugar and stir until evenly combined. Set aside in the fridge until ready to serve.
  8. For the syrup, heat the passion fruit pulp and sugar in a pan over a medium heat to dissolve the sugar. Bring to a simmer, lower the heat slightly and cook until reduced to a syrupy consistency. Leave to cool.
  9. To assemble, unmould the ice creams and sandwich each one between two coconut biscuits. Serve immediately, with the passion fruit syrup spooned over and a dollop of coconut yoghurt on the side.
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