Serves
16
serves
Prep
230
hrsmins
Cooking
0
mins
Raspberry & Coconut Ice-Cream
Directions
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.
Ingredients
- 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
