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Nutrition: Per serving

  • kcal362
  • fat26g
  • saturates22g
  • carbs29g
  • sugars25g
  • fibre0.2g
  • protein3g
  • salt0.03g

Method

  • step 1

    Tip all of the ingredients, except the coconut flakes, into a saucepan over a low-medium heat and bring to a simmer. Cook for 1 min, then remove from the heat and leave to cool completely, about 1 hr.

  • step 2

    Pour the cooled mixture into an ice cream machine and churn for 30 mins-1 hr, according to the manufacturer’s instructions. At this stage, it will still be soft. Scrape the churned ice cream into a freezerproof container or loaf tin and freeze for at least 4 hrs or overnight until it is firm enough to be scooped. Will keep frozen for up to three months. Serve in cones or bowls topped with shaved coconut or toasted coconut flakes, if you like.

Recipe from Good Food magazine, June 2023

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Comments, questions and tips (2)

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Overall rating

A star rating of 3 out of 5.7 ratings

CindyCB

Far too sweet. I’d halve the sugar, maybe even less.

kirstenmarriott

question

Can this be made without an ice cream maker?

goodfoodteam avatar
goodfoodteam

Hi, yes it can. If you don’t have an ice cream maker, freeze for 4 hrs, whisking vigorously or blending in a food processor every hour to remove any ice crystals. It can then be frozen until ready to serve. Best wishes, BBC Good Food Team.

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