Coconut Ice Cream Fan

Coconut ice cream fan is a delightful and refreshing dessert that combines the creamy richness of coconut ice cream with the lightness of a fan-shaped presentation. This dessert is not only visually stunning but also offers a tropical and indulgent flavor experience.

 Soften the ice cream slightly at room temperature to make it easier to work with.

Place the baking sheet in the freezer and allow the ice cream to freeze until firm, about 2-3 hours.

Once the ice cream is firm, remove it from the freezer and use a sharp knife to cut it into a fan shape. Start by making a series of diagonal cuts from one side of the ice cream to the other, being careful not to cut all the way through. Then, gently press down on the top edge of the ice cream to fan out the slices, creating a fan shape.

Serve the coconut ice cream fan immediately, garnished with toasted coconut flakes, fresh fruit, or a drizzle of chocolate sauce if desired. This dessert is perfect for warm summer days or anytime you’re craving a taste of the tropics!

Make a creamy and refreshing vegan coconut ice cream. It can be served in cones or bowls, and is great topped with even more coconut
  • 400g can coconut milk
  • 400g can coconut cream
  • 150g caster sugar
  • 50g liquid glucose
  • 2 tsp cornflour
  • shaved coconut or toasted coconut flakes, to serve (optional)
Tip all of the ingredients, except the coconut flakes, into a saucepan over a low-medium heat and bring to a simmer. Cook for 1 min, then remove from the heat and leave to cool completely, about 1 hr.
Pour the cooled mixture into an ice cream machine and churn for 30 mins-1 hr, according to the manufacturer’s instructions. At this stage, it will still be soft.
Scrape the churned ice cream into a freezerproof container or loaf tin and freeze for at least 4 hrs or overnight until it is firm enough to be scooped. Will keep frozen for up to three months. Serve in cones or bowls topped with shaved coconut or toasted coconut flakes, if you like.
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