If you’ve never made your own Ice Cream before, you’ll be amazed at how quick and easy this Coconut Crush Ice Cream recipe is.
You’ll want to make extra to store in the freezer so you can eat them forever.In addition, one of the advantages of this dessert is that you can prepare it in advance, eliminating some stress on the day of your party!
With our Natural Flavoured Icing Sugars, you can make Ice Cream in any flavour. Try to combine flavours or add chocolate chips, sprinkles, anything you want!
During our Facebook Live, Carol McFarland demonstrated how to use our Natural Flavoured Icing Sugars to make this delicious Ice Cream recipe.
The shelf life of homemade ice cream is about one week.
You can also catch up our Facebook Live here.
Don’t like coconut? Not a fan of vanilla? Maybe you’re not that into fruit-flavored ice cream? Maybe you only eat mocha ice cream? No matter what you like, there’s an ice cream flavour out there for you.
Furthermore, Ice cream is the perfect treat for any season. In the summer, you can cool off from a delicious scoop of your favorite flavor of ice cream and in the winter, you can bring out the best in the cold weather by enjoying your favorite slice of hot pie accompanied by your favorite flavor of ice cream.
In addition, you can also try making this recipe using our amazing range of Natural Flavoured Icing Sugars! Try to combine them too.
If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.
Check more recipes out here.
Coconut Crush Ice Cream Instructions
1. Leave the coconut milk to stand before you make this and then when you open it, it should have separated leaving the coconut cream in a thick layer on the top.
2. Scoop out the cream into a bowl, you don’t need the water for this, but there are loads of great recipes out there for it so don’t throw it away.
3. Then, whip the coconut cream until it’s thick and fluffy and then set aside.
4. In another bowl, measure out the cream and the Sugar and Crumbs Coconut Natural Flavoured Icing Sugar (or any flavour of your choice) and whisk until the cream reaches the soft peaks stage.
5. Mix together the cream and the coconut cream and stir through the dark chocolate chunks.
6. Transfer to a plastic container and freeze for at least six hours.
7. Serve with extra dark chocolate shaved over the top.