Bounty-inspired coconut Ice cream

For the Ice Cream:

1 liter coconut cream 1 ½ tbsp corn flour 200 g maple syrup 1 tsp vanilla extract 30 g shredded coconut 1 Pinch of salt

For the Topping & Serving:

150 g dark couverture chocolate (chopped) 2 tbsp coconut oil 2-3 tbsp shredded coconut (for garnish)

In a saucepan, whisk together coconut cream, maple syrup, salt, vanilla, and corn flour.

Heat over medium, stirring for about 10 minutes until it starts to boil and thicken.

Remove from heat and stir in shredded coconut.

Let it cool at room temp for 1 hour.

Pour into a container, press plastic wrap directly onto the surface, and freeze for 2–3 hours or longer. If too firm, thaw for 20 mins or blend again.

Melt chocolate with coconut oil (microwave or bain-marie) until smooth.

Drizzle over the ice cream and top with more shredded coconut.

Bounty-inspired coconut Ice cream

Servings

Preperation

Cooking

Waiting

For the Ice Cream:

For the Topping & Serving:

See more recipes:

Alternative chocolate mousse with rice

Apple crumble for 2 people with leftover apples from the fridge

Apple pie chia pudding

Baklava with pistachios and caramelized orange peels

Bounty-inspired coconut Ice cream

Servings

Preperation

Cooking

Waiting

For the Ice Cream:

For the Topping & Serving:

See more recipes:

Alternative chocolate mousse with rice

Apple crumble for 2 people with leftover apples from the fridge

Apple pie chia pudding

Baklava with pistachios and caramelized orange peels

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