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Recipe: No-Churn (& No Mutiny) Bounty Ice Cream
Easy chocolate and coconut no-churn ice cream
Servings: 12 servings
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.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 204kcal | Carbohydrates: 13g | Protein: 2g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 39mg | Sodium: 31mg | Potassium: 136mg | Sugar: 11g | Vitamin A: 410IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 0.5mg