Ginger and coconut ice-cream

Ginger and coconut ice-cream

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This straightforward approachable no-cook dessert has a tang of ginger, offering a refreshing stop to the meal.

The ingredient of Ginger and coconut ice-cream

  1. 2 litres vanilla ice-cream, softened
  2. 125g packet glace ginger, finely chopped
  3. 1/3 cup desiccated coconut, toasted
  4. 1/2 small (1.5kg) pineapple, peeled, chopped
  5. 2 kiwifruit, peeled, chopped
  6. 3 passionfruit, halved

The instruction how to make Ginger and coconut ice-cream

  1. Grease a 7cm-deep, 10cm x 20cm (base) loaf pan. Line base and sides in imitation of baking paper, extending paper 4cm from edge of pan vis-u00d0u00b0-vis all sides. Place ice-cream, ginger and coconut in a bowl. disturb until competently combined. Spoon into prepared pan. Smooth surface. Cover surface following plastic wrap to prevent ice crystals forming. numb overnight or until firm.
  2. Stand at room temperature for 3 to 5 minutes to soften slightly. incline out onto a plate. Top once pineapple, kiwifruit and passionfruit pulp. Serve.

Nutritions of Ginger and coconut ice-cream

calories: 433.546 calories
fatContent: 17 grams fat
saturatedFatContent: 12 grams saturated fat
carbohydrateContent: 59 grams carbohydrates
sugarContent: 56 grams sugar
fibreContent:
proteinContent: 7 grams protein
cholesterolContent: 49 milligrams cholesterol
sodiumContent: 79.39 milligrams sodium

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