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Quick coconut ice-cream with raspberry sauce
Quick coconut ice-cream with raspberry sauce
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Prep Time:
20 minutes
Cook Time:
3 minutes
Total Time:
23 minutes
Ingredients:
  • 1L vanilla ice-cream
  • 2 egg whites
  • 40.00 gm caster sugar
  • 30g (1/4 cup) coconut milk powder
  • 300g frozen raspberries, thawed
  • 110g (1/2 cup) caster sugar
Instructions:
  • Take the ice-cream out of the freezer and transfer it to a large mixing bowl to soften at room temperature. In a separate small bowl, whisk the egg whites with electric beaters until soft peaks form, then gradually add caster sugar until mixture is thick and glossy.
  • Mix the coconut milk powder into the softened ice-cream until fully incorporated. Gently fold in the egg-white mixture with a large metal spoon until evenly mixed. Return the mixture to the ice-cream container or a plastic container, cover, and freeze for around 4 hours or until solid.
  • In a small saucepan, gently heat raspberries and caster sugar until sugar dissolves and mixture becomes saucy, about 3 minutes. Transfer the sauce to a jug and chill in the fridge until serving.
  • Scoop the coconut ice-cream into serving bowls or glasses, then generously spoon over the luscious raspberry sauce before serving.

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