Raspberry & Coconut Ice-Cream

Serves 16

Prep 2 hrs 30 mins

Cook 0 mins

2.5L good quality vanilla ice-cream 1^1/3 cups coconut cream 1 tsp coconut essence 1/2 cup McKenzie's Fine Desiccated Coconut 250g fresh raspberries, crushed with a fork

Step 1

Place ice-cream in a large bowl and set aside for 5 minutes to soften. Stir in coconut cream and essence until mixture is smooth and combined.

Step 2

Fold in desiccated coconut and raspberries. Spoon mixture into a round 24cm x 7cm deep cake pan.

Step 3

Freeze for a minimum of two hours until firm.

McKenzie’s Products

McKenzie’s Fine Desiccated Coconut 250g

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