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Chocolate coconut ice-cream gateau
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Prep Time:
40 minutes
Cook Time:
8 minutes
Total Time:
48 minutes
Elevate your Christmas menu with a decadent French ice cream dessert.
Ingredients:
  • 3L good-quality vanilla ice-cream (like Peter's Blue Ribbon brand)
  • 250g good-quality dark chocolate, chopped
  • 150g butter, at room temperature, cubed
  • 150g (1 cup) pure icing sugar, sifted
  • 8.80 gm vanilla essence
  • 3 eggs, at room temperature
  • 40.00 ml Tia Maria
  • 200g red glace cherries, quartered
  • Cocoa powder, to dust
  • 450g (3 punnets) fresh raspberries, to serve
Instructions:
  • Preheat your oven to 180°C. Flip the base of a 24cm springform pan upside down, cover it with non-stick baking paper, and secure the base. Line a baking tray with non-stick baking paper.
  • Evenly sprinkle the coconut on the lined tray and bake in the preheated oven until lightly golden, about 5-8 minutes. Then, transfer to a plate to cool.
  • Let ice-cream sit at room temperature for 15 minutes until it reaches a soft, creamy consistency similar to double cream.
  • Melt the chocolate in a heatproof bowl over simmering water, stirring with a metal spoon until smooth, about 3-4 minutes. Set aside.
  • Beat butter, icing sugar, and vanilla essence with electric beaters until well combined. Add eggs one at a time, beating well after each addition. Don't worry if the mixture looks curdled. Mix in chocolate on low speed until smooth and slightly thickened. Gently stir in Tia Maria.
  • Efficiently transfer the softened ice-cream into a large bowl, then mix in the coconut and cherries thoroughly. Place half of the ice-cream mixture in the lined pan, smoothing the surface. Pour the chocolate mixture evenly on top. Gently add the remaining ice-cream mixture and smooth the surface. Cover with plastic wrap and foil, then freeze overnight until firm.
  • Remove the gateau from the freezer and let it sit for 5 minutes to slightly soften. Unclip the side of the pan, cut into 12 wedges, sprinkle with cocoa powder, and serve promptly with fresh raspberries.

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