Name: Coconut, raspberry and white choc ice-cream
Prep time: 15 min
Total time: 15 min
Ingredients: 395 gram can sweetened condensed milk; 300 millilitre carton thickened cream; 270 millilitre can coconut cream; 1 cup white choc melts, melted; 1 teaspoon finely grated lime zest; 2 cup frozen raspberries; 1/2 cup shredded coconut

Ingredients

395 gram can sweetened condensed milk

300 millilitre carton thickened cream

270 millilitre can coconut cream

1 cup white choc melts, melted

1 teaspoon finely grated lime zest

2 cup frozen raspberries

1/2 cup shredded coconut

Method

1.Line a 12 x 22cm loaf pan with plastic wrap, allowing it to overhang.

2.In a large bowl, combine condensed milk, cream and coconut cream. Using an electric mixer, beat 5-8 minutes, until thick.

3.Beat in chocolate and zest until smooth; fold berries and coconut through.

4.Pour mixture into pan. Fold excess wrap over and freeze overnight.

5.Remove from freezer 5 minutes before serving; serve in scoops.

Ensure condensed milk is at room temperature, for easy incorporation with the creams.
Note

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Ingredients

Method

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