Ice-Cream Month: Strawberry and Coconut Ice Sundae (No Churn)

Fancy something exotic and fruity? Try out this strawberry and coconut ice sundae!

In this recipe of the series, I took my inspiration from the traditional sweet shop favourite: coconut ice. I have done a few renditions of coconut ice, like the traditional version, and a version inspired by neapolitan ice-cream, and each version is as tasty as the next! But in my ice-cream adaptation, I had to decide what the pink flavour would be, as the white flavour would obviously be coconut. I decided to settle for the good old favourite: strawberry!

Strawberry ice-cream is super easy, and made in exactly the same way as my raspberry ice-cream using a combination of jam and condensed milk. The result has a deep fruity flavour.

To make the coconut flavour, I thought it would be as simple as making a condensed milk substitute with coconut milk instead of evaporated milk. But, that wasn't the case. I had a few issues with developing this particular flavour: sometimes it wouldn't whip up properly, sometimes it froze too hard. After about four attempts, this version worked the best: it's best to whip the cream before adding the coconut condensed milk, rather than whipping them together.

It has a lovely mild coconut flavour, and it's a sweet treat that's best enjoyed in small doses.

To further emphasise the coconut ice image, I made some little coconut wafers. This uses a new and improved wafer recipe, which I will be trying out in future to make full ice-cream cones.... (watch this space)

INGREDIMENTS

Makes 4 sundaes, each with a scoop of each ice-cream

Coconut ice cream

• 8 UK fluid ounces (230 milliltires) whipping cream
• One 14-ounce (400 millilitre) can of full-fat coconut milk, cold
• 4 ounces (115 grammes) caster sugar
• A few drops of vanilla essence

Strawberry ice-cream

• 8 UK fluid ounces (230 millilitres) whipping cream
• 3 UK fluid ounces (85 millilitres) condensed milk
• 3 UK fluid ounces (85 millilitres) good quality strawberry jam

To serve

• 1 medium egg white
• 1 ounce (30 grammes) caster sugar
• 1 tablespoon (15 grammes) butter, melted
• 1 ounce (30 grammes) white spelt flour
• 1 ounce (30 grammes) dessicated coconut
• A few drops of red food colouring
• Strawberry syrup

METHOD

First, make the coconut ice-cream

• Open the can of cold coconut milk, and scoop out the solid cream that has set on the top. Measure out 4 ounces in weight (125 grammes) of the cream. You can use the rest of the coconut cream, and coconut water left in the can, for another project.
• Take the coconut cream and place in a saucepan. Add in the sugar and cook over medium heat until the cream has melted and the sugar has dissolved. Bring to the boil and boil for 1 minutes. Set aside to cool completely, then chill for an hour.
• When the coconut syrup has chilled, whip together the whipping cream, and vanilla essence in a mixing bowl until it reaches firm peaks.
• Gently fold in the syrup mixture thoroughly, making sure to keep all the air. Transfer to a one-pint (580 millilitre) pudding basin, cover with the lid or some cling film. Now, prepare the strawberry ice-cream.

Then, make the strawberry ice-cream

• In a jug, mix together the condensed milk and strawberry jam until completely combined.
• In a mixing bowl, whip the cream to medium peaks. Add in the condensed milk and jam mixture, and continue to beat until it holds medium firm peaks. If you like, mix in some red food colouring to intensify the pink colour.
• Transfer to a one-pint (580 millilitre) pudding basin, cover with the lid or some cling film. Freeze, along with the coconut ice-cream, for at least 6 hours, preferably overnight.

Early on the day of serving, prepare the wafers

• Preheat the oven to 160°C (325°F, Gas Mk.2). Line a flat baking sheet with non-stick baking paper.
• Take half of the coconut and tint it red with some food colouring. Use your fingertips to rub it in well.
• In a mixing bowl, beat the egg white until it becomes frothy. Add in the caster sugar and beat again until it looks like shaving foam. Beat in the melted butter, followed by the flour, until you have a smooth batter.
• Take a teaspoonful of the mixture and smooth out into a very thin circle, as thin as you dare. Sprinkle one half red, and one half white.
• Bake on the centre shelf for 8 to 10 minutes, or until the edges are nicely browned. Allow to cool completely.

Now, assemble the masterpiece

• Place a scoop of each flavour in a bowl, top off with strawberry ice-cream syrup, and serve with a coconut wafer.