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🍰 Coconut Ice Cream with Warm Raspberries

283 kcal · 30 min · 4 servings

Coconut Ice Cream with Warm Raspberries Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Chop 50 g of white chocolate into small pieces.
  2. 2. Separate the eggs and use the egg whites for another purpose.
  3. 3. Warm up milk and cream in a pot over medium heat.
  4. 4. Add the coconut milk after two minutes.
  5. 5. Let the chopped chocolate melt in the warm mixture.
  6. 6. Remove the pot from the heat and let the mixture cool down.
  7. 7. Bring about 500 ml of water to a boil in a separate pot.
  8. 8. Place the egg yolks in a metal bowl.
  9. 9. Whisk the egg yolks over the hot water bath until creamy using a hand mixer and whisk.
  10. 10. Slowly pour the coconut-cream-milk mixture into the egg yolks.
  11. 11. Continue whisking the mixture until it becomes thick, which takes about five minutes.
  12. 12. Fill the cream into small bowls.
  13. 13. Freeze the ice cream for at least six hours.
  14. 14. Wash the raspberries and remove any unripe berries if necessary.
  15. 15. Heat the raspberries with powdered sugar in a pot over medium heat.
  16. 16. Let the raspberries simmer for about three minutes.
  17. 17. Shave curls from the remaining chocolate using a vegetable peeler.
  18. 18. Unmold the coconut ice cream from the bowls onto plates.
  19. 19. Garnish the ice cream with the hot raspberries and chocolate shavings.
  20. 20. Serve the dessert immediately.

Nutrition per serving