No churn Bounty Vienetta Ice Cream {vegan}
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 320 g (11oz) tin coconut condensed milk (i used pandaroo
- 600 mls (2 1/2 cups) coconut cream
- 120 g (4 1/4 oz) 70% cocoa vegan chocolate
- 1/2 cup shaved coconut flakes (chips)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (440g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
The night before you plan to make the ice cream refrigerate the coconut cream and condensed milk.Melt the chocolate.Place the condensed milk and coconut cream in the bowl of a stand mixer. Whisk at a medium speed until thick and creamy.Line a small loaf tin with baking paper. Scoop 1/3 of the coconut mixture into the bottom of the loaf tin and spread to cover the base of the tin. Use a spoon to drizzle 1/4 of the chocolate over the ice cream. Scatter with 1/4 of the coconut flakes. Repeat for the remaining layers. Finally top with the remaining chocolate and coconut flakes. Place cling film over the top of the tin and refrigerate for a minimum of 6 hours before serving.Before serving let the ice cream sit at room temperature for 10 minutes. Remove from the tin and slice to serve or simply scoop from the tin.
