Bounty Chocolate & Coconut Ice Cream Bars 4pk (Frozen)

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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!

In a large bowl, you can use an immersion blender in, add the coconut cream, coconut sugar, salt, and vanilla. Whilst the blender is running carefully sprinkle in the xanthan gum if using. Continue to blend for one minute to ensure the xanthan gum is well mixed in.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. Pour the custard mixture into a large freezer-proof bowl, cover and put it in the freezer for 1-1 ½ hours

Both milk and dark chocolate work very well in this recipe. I do, however, find white chocolate a little too sweet alongside the other ingredients, so would caution against using it in this recipe There are numerous alternatives available, whether you want to eat pirate’s bounty ice cream by itself for dessert or combine it with other delectable toppings. Here are some suggestions to get you going: Follow the instructions below and you’ll soon have a pot of this coconut chocolate ice cream sitting in your freezer. Make the Custard Base Put the desiccated coconut and grated chocolate into the fridge 1 hour before churning if using an ice cream maker or 1 hour before the last beating if churning by hand Let the custard cool completely, then put it in a covered container in the fridge for at least 4 hoursIf you haven’t got an ice cream maker, get the ice cream out of the fridge and stir it. Put it in the freezer for half an hour, then get it out and stir it again, breaking up the ice crystals.Repeat this every half hour 3 times, then freeze for at least an hour before you serve. Chill the mixture in the refrigerator for a couple of hours. If you have an ice cream maker with a compressor, you don’t really need this step. But with a frozen bowl machine, we want our mixture to be as cool as possible when we start. The warmer the mixture, the faster the liquid in the bowl will thaw – which again means less churning time. Chill the mix well for at least four hours, ideally overnight. If using a self-churning machine, turn it on about ten minutes before you churn your ice cream. Otherwise, take the churning bowl out of the freezer right before churning. While the ice cream churner is chilling, put the mini muffin molds in the freezer to chill. Roasted cashews - help give the ice cream a lovely creamy texture. I use roasted cashews here for extra flavor. You can use raw cashews if you prefer. I have not tried this recipe with different types of nuts. Cashews make some of the most creamy non-dairy ice creams, so if you use another type of nut it's likely your ice cream won't be as creamy. When almost fully churned, with the ice cream maker motor still in action, sprinkle the desiccated coconut and chocolate gradually into the churning bowl