‘Easy to make’ Strawberry and Coconut Ice Cream Recipe
This is a great idea for a party dessert for childrens parties, summer parties or simply just to make for the family. Make it in advance and you have a fuss free dessert ready and waiting in the freezer for you to get out and serve after the yummy party food. This recipe is super easy (I made it myself so it must be!) and takes about 20 minutes to prepare plus 2-3 hours freezing time.
2 large egg whites
100g Caster sugar
100ml Coconut milk
150ml Double Cream
250g Strawberries (cleaned and chopped with hulls removed)
Sprinkling of desiccated coconut
Step one – The Whisking stage – Using an electric mixer, whisk the egg whites and sugar until they form glossy, stiff peaks. Then in a separate bowl, whisk the double cream and coconut milk (it won’t whip up as much as normal whipped cream but should get to about the half it’s size again). Slowly fold in the cream mixture with the eggs and sugar mixture using a metal spoon.
Step two – The Strawberry bit – Puree the strawberries in a blender (or simply mash to a pulp by hand). Pour them into a sieve (placed over the bowl of cream mixture). Use the metal spoon to gradually swirl the strawberry puree into the mixture to create a swirled effect (I have to admit, I struggled a bit to do this effectively! #musttryhardernexttime!). Pour the mixture into a 1 litre tub (use an old ice cream tub if possible for a bit of authenticity!) and sprinkle some desiccated coconut over the top. Leave to freeze for about 2-3 hours
Step three – The Best bit – Take the ice cream out of the freezer about 5-10 minutes before serving. Simply scoop into tubs (I used the ones from our popular summer fruits range but many of the party ranges have tubs or you can use your own dishes!) and enjoy!
We have plenty of party food ideas on our Pinterest page so why not pop along and check them out!