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Coconut Vienetta Ice Cream

Serves: 6 servings


2 ½ cups full fat coconut cream

1 can Nature’s Charm condensed coconut milk

4 ¼ oz 70% cocoa vegan chocolate

½ cup shaved coconut flakes/chips


  • The night before you plan to make the ice cream refrigerate the coconut cream and condensed milk.

  • Melt the chocolate.

  • Place the condensed milk and coconut cream in the bowl of a stand mixer. Whisk at a medium speed until thick and creamy.

  • Line a small loaf tin with baking paper. Scoop 1/3 of the coconut mixture into the bottom of the loaf tin and spread to cover the base of the tin. Use a spoon to drizzle 1/4 of the chocolate over the ice cream. Scatter with 1/4 of the coconut flakes.

  • Repeat for the remaining layers. Finally top with the remaining chocolate and coconut flakes. Place cling film over the top of the tin and refrigerate for a minimum of 6 hours before serving.

  • Before serving let the ice cream sit at room temperature for 10 minutes. Remove from the tin and slice to serve or simply scoop from the tin.