Ingredients

The following ingredients have 4 Servings
  • 320 g tin coconut condensed milk ((11oz))
  • 600 ml coconut cream ((2 1/2 cups))
  • 120 g 70% cocoa vegan chocolate ((4 1/4 oz))
  • 1/2 cup shaved coconut flakes/chips

Instruction

  • The night before you plan to make the ice cream refrigerate the coconut cream and condensed milk.
  • Melt the chocolate.
  • Place the condensed milk and coconut cream in the bowl of a stand mixer. Whisk at a medium speed until thick and creamy.
  • Line a small loaf tin with baking paper. Scoop 1/3 of the coconut mixture into the bottom of the loaf tin and spread to cover the base of the tin. Use a spoon to drizzle 1/4 of the chocolate over the ice cream. Scatter with 1/4 of the coconut flakes. Repeat for the remaining layers. Finally top with the remaining chocolate and coconut flakes. Place cling film over the top of the tin and refrigerate for a minimum of 6 hours before serving.
  • Before serving let the ice cream sit at room temperature for 10 minutes. Remove from the tin and slice to serve or simply scoop from the tin.