Coconut ice cream with strawberry soup

For 4 for 4 people
  • Ingredients for 4 people:
  • 400 ml unsweetened coconut milk (can)
  • 250 ml sweetened coconut cream (can)
  • 50 ml Batida de Coco
  • 200 g Whipped cream (for the recipe without an ice cream maker)
  • 500 g Strawberries
  • 2 EL brown sugar
  • 1 Limette
  • 3 EL Strawberry jam
30 minutes
very easy
1.
With ice cream maker: Store the ice cream maker cooler in the freezer until it is frozen through. Mix the coconut milk, coconut cream and Batida de Coco with the whisk of the mixer. Pour into the container and prepare in the ice cream machine according to the instructions
2.
Without ice cream machine: Mix coconut milk, coconut cream and Batida de Coco with the whisk of the mixer. Whip 200 g cream until stiff and fold in. Pour the ice cream mass into an empty, clean plastic ice cream container or a loaf tin lined with cling film. Freeze covered for at least 6 hours (better overnight). If the mixture separates, stir once or twice
3.
Wash, clean and cut the strawberries. Sprinkle with sugar and let it steep for about 10 minutes until the juice forms. Squeeze the lime. Mix the jam and lime juice. Fold in strawberries and juice
4.
Remove ice 10–20 minutes (depending on room temperature) before serving and allow to thaw. Spread the soup on plates. Cut off the cams with two tablespoons and add to the strawberry soup. Freeze the remaining ice again
1 portion approx:
  • 320kcal
  • 1340 kJ

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