Ingredients for five 1.5 fl oz. /50ml. ice cream bars:
• 2.5 oz. / 75 g. sweetened condensed milk
• 5 fl oz. / 150 ml. home-made coconut milk
• 1.5 fl oz./ 12 ml. 12 percent cream
• 1.5 oz. / 50 g. grated coconut (ideally non-sulphurated)
• a pinch of salt
• 1 oz. / 30 g. roasted grated coconut (optional)
• Ground coconut cookies (optional)
Use a deep bowl to mix 5 fluid ounces / 150 milliliters of coconut milk, contents of the condensed milk container, 1.5 fluid ounces / 50 milliliters of cream and a pinch of salt. It is to be mixed rigorously. If we’re using roasted coconut, we add it into the mixture.
The mix is to be divided among ice cream bar forms, potentially with some space left at the top for ground cookies, which should be gently pressed into the mixture. Freeze for 4-6 hours. If you decide to use ice cream bar sticks, put the filled forms into the freezer for about half an hour. Stick the wet sticks into the half-solid mixture so they will stay in place better. The finished bars can be submerged in chocolate icing or topped with roasted coconut.
Should you decide to use conserved milk instead of coconut milk, replace the cream with the same volume of full-cream milk.
Subscribe today and get the next issue.
Schedule: October 15 – January 15
Where to buy My Herbs:
New issue is out: Barnes & Noble, Broadway, New York