Twitter sometimes confuses me. Over the last week I spent a while wondering why so many people were getting so cross about, and having a mutiny over, coconut chocolate bars, whilst others were getting cross about the people who were cross about coconut chocolate bars (there were even people getting cross about the ones getting cross with the original group of cross people). Turns out it was actually nothing to do with chocolate but it was enough to inspire me to make a no churn Bounty bar ice cream. Simply whip up the ingredients, freeze over night and enjoy. No stirring and, certainly, no mutinies are needed.
The original mutiny on the Bounty took place on the 28 April 1789 near Tahiti when Fletcher Christian seized control of HMS Bounty from Captain William Bligh. Bligh and 18 crew members loyal to him were cast into the Pacific in a 7m open launch. In an astonishing feat of seamanship, without charts and only a quadrant and pocket watch, Bligh navigated to the Dutch East Indies, taking 47 days to cover the 3,618 nautical miles. From there he returned to London to report the mutiny and the British government sent HMS Pandora to Tahiti and Pitcairn Island where the mutineers had settled, and 14 of them were arrested nearly two years after the mutiny.
On the return voyage to London Pandora ran aground on the Great Barrier Reef and 4 of the prisoners were drowned. When reaching London the mutineers were tried – 3 hanged, 4 found not guilty and 3 were pardoned. Descendants of the Bounty’s crew still live on Pitcairn Island.
It is only since researching the Bounty for this post that I realised that Bounty Bars are probably so called because of the tropical islands of Tahiti and Pitcairn with their coconut trees where the mutineers from HMS Bounty settled. If you are from the US – a Bounty Bar is similar to a Mounds.
Enough of the history and on to ice cream. The magic ingredient in no churn ice cream is condenses milk – simply add it to whipped cream and it stops it going solid and crystalline when you freeze it. Perfect for those who do not have ice cream machines or (like me) never have enough space in the freezer for the bowl.
Because of the quantities needed in this recipe you are always going to have some left over cream or condensed milk – I’ve scaled it so you use all the cream. I pour my left over condensed milk into a plastic pot and freeze – ready for the next batch of no churn ice cream (it is equally good consumed with a spoon directly from the freezer).
I’d recommend chilling the coconut cream before you start this – it holds it shape far better when cold.
Easy chocolate and coconut no-churn ice cream
- 300 ml double cream
- 160 ml tin coconut cream NOT coconut milk
- 200 ml condensed milk
- 50 g grated chocolate – plain or milk
Whip the cream until it is stiff. Slowly add the coconut cream, beating it in. (This may take some minutes.) The mixture will be floppy, but still hold its shape.
Gently fold in the condensed milk and chocolate.
Spoon into a freezer-proof container. Then cover and freeze over night.
- I recommend chilling the coconut cream before you start, because it holds it shape far better when cold.
- I find that my no-churn ice creams can develop some ice crystals after a few weeks, so make sure you enjoy it before that happens.
- Coconut ice cream is quite rich and stands alone but you could serve it with grilled pineapple for a delicious pud.
- Fans of the Almond Joy chocolate bar could top this with toasted almonds. If you have happy memories of the Cadbury's Cabana bar, mix in some chopped glacé cherries and serve with caramel sauce.