This Bounty ice cream recipe is a simple joy. Just whip up the ingredients, freeze over night and enjoy perfect coconut ice cream. No stirring and no mutinies!
Bounty Ice Cream
While researching the story of HMS Bounty, I realised that Bounty Bars probably get their name from the association between the ship and the tropical islands of Tahiti and Pitcairn, with their abundant coconut trees. (For American readers, a Bounty Bar is a candy bar consisting of sweet coconut with a coating of milk or dark chocolate. It’s similar to an American Mounds bar.) These delicious sweets, with their image of tropical image and the slogan ‘a taste of paradise’, are the perfect flavour for hot summer days. Here, I’ve recreated those flavours in a cooling coconut and chocolate ice cream.
Mutiny on the Bounty
The original mutiny on the Bounty took place on 28 April 1789 near Tahiti, when Fletcher Christian seized control of HMS Bounty from Captain William Bligh. The mutineers cast Bligh and 18 crew members loyal to him into the Pacific in a 7 m open launch. In an astonishing feat of seamanship, without charts and only a quadrant and pocket watch, Bligh navigated to the Dutch East Indies. It took him 47 days to cover 3,618 nautical miles. From the East Indies, he then returned to London to report the mutiny. The British government sent HMS Pandora to Tahiti and Pitcairn Island, where the mutineers had settled. British forces arrested 14 men, 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 drowned. On finally reaching London, the mutineers were tried: 3 hanged, 4 were found not guilty and 3 were pardoned. Descendants of the Bounty‘s crew still live on Pitcairn Island.
But enough of the history and back to ice cream!
How to Make No-Churn Bounty Ice Cream
The magic ingredient in no-churn ice cream is condensed milk. Just add it to whipped cream and it prevents the ice-cream from becoming solid and crystalline. Perfect if you don’t have an ice cream machines or if you never have enough space in the freezer for the bowl.
Because of the quantities in this recipe, you are always going to have some leftover cream or condensed milk. I’ve scaled it so you use all the cream. I pour my leftover condensed milk into a plastic pot and freeze it, so that I have some ready for the next batch of ice cream. However, this only works if you have the willpower not to eat the leftovers with a spoon. It is good directly from the freezer too!
1 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.
2 Gently fold in the condensed milk and chocolate.
3 Spoon into a freezer-proof container. Then cover and freeze over night.
Hints, Tips & Variations
- Chill the coconut cream before you start – it holds it shape far better when cold.
- I find that my no-churn ice creams can develop ice crystals after a few weeks. 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 Cadbury’s Cabana bar, mix in some chopped glacé cherries and serve with caramel sauce.
Recipe: No-Churn (& No Mutiny) Bounty Ice Cream
Ingredients
- 300 ml double cream
- 160 ml tin coconut cream (NOT coconut milk)
- 200 ml condensed milk
- 50 g grated chocolate – plain or milk
Instructions
- 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.
Notes
- 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.
Elizabeth
Sounds gorgeous! I love Bounty bars, and always have (they sell them in Canada). Yep, bookmarked!
Jacqueline
That sounds wonderful Helen and I love the photo. I could do with a scoop of that right now!
Sarah
I’m on a sugar-free month, but cannot wait to make this in August!
Jayne
I love Bounty bars- they are one of my favourite things! This ice-cream recipe sounds so good, easy too! I also don’t have freezer space for an ice-cream maker bowl so this sounds perfect!
Johanna GGG
I never ate a lot of bounty bars but it is odd that I didn’t as when I look back at so many favourite bakes when I was little and finding they had chocolate and coconut – would love this ice cream – and I had to look up why people were talking about mutiny on the bounty because you piqued my curiosity (I miss so much in the news these days because my attention is often demanded elsewhere)
Beth Sachs
I always struggle to fit in my ice cream bowl so this would be perfect for when I hadn’t thought ahead and put it in the freezer!
Camilla @FabFood4All
I absolutely love Coconut Ice Cream and with the added chocolate you’ve got the best of both worlds – thanks for sharing a corker of a recipe:-)
Laura Denman
I love the sound of this. My mum is a big fan of making ice cream at the moment so I hope she’ll give this one a try =)
Helen
It is so easy – do make some no churn!
Nayna Kanabar
yummy , I LOVE COCONUT.
Lesley Bain
Sounds so good! I have to hunt down coconut cream so I can try this :) x
Ashleigh Allan
We tried this and it was amazing!