Recipe: White Chocolate, Coconut Ice-Cream

Refreshing easy recipe for ice cream – White Chocolate, Coconut Ice-Cream.

white chocolate ice-cream

Serves 4


75g  White Chocolate (we used Mortimer White Couverture Powder for this recipe)

2 eggs, separated

50g caster sugar

200ml coconut cream


• Heat the white couverture powder in a bowl over a pan of simmering water, then stir until melted and smooth. 

• Mix the coconut cream with the Malibu until smooth.

• Stir the white couverture into the coconut cream.

• Beat the egg yolks with the sugar until pale and thick.

• Then beat in the coconut mixture.

• Whisk the egg whites until they form firm peaks.

• Beat 1 tablespoon of the egg white into the coconut mixture, then fold in the rest of the egg white. 

• Freeze, preferable overnight, to allow the flavours to develop.

• Put in the fridge for 20 minutes to soften before serving.

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