Coconut Ice Cream Sandwich Recipe
Coconut ice cream has a delicate texture and creamy taste. Thanks to the sandwich molding, it is very convenient to eat. The recipe is simple, accessible and indispensable for a hot summer!
Servings
6
Cook Time
300minutes
Servings
6
Cook Time
300minutes
Ingredients
Instructions
  1. Cream for whipping, as well as the dishes in which you will whisk them, should be very cold.
  2. Beat the cream on a medium speed mixer until soft peaks form.
  3. Add the condensed milk and whisk again. Adjust the amount to your liking. In my version of the proportions, the ice cream is not too sweet.
  4. Add the coconut shavings and whisk until stiff peaks form. The mass is very thick and holds its shape well.
  5. Dip the cookies in the milk for 3-4 minutes. Cookies can be any, not necessarily with chocolate.
  6. Put the cookies in the form next to each other, put the cream mass on top.
  7. Cover with cookies soaked in milk. Put it in the freezer for 5-6 hours.
  8. Instead of cookies, you can also take ready-made waffle sheets. In this case, you will not need milk.
  9. I froze in the usual ceramic mold – I have nothing stuck and each ice cream perfectly departed from the form.
  10. Bon Appetit!
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