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.