Total time: 4-8 hours (mostly chilling)
100 gram roasted shredded coconut
250 ml coconut milk
250 ml coconut cream (full fat)
50 ml heavy cream
1 dl sugar
2 teaspoons vanilla sugar
300 gram milk chocolate
In a medium pan, roast shredded coconut flakes until golden brown. Stir occasionally. It just takes few minutes.
In medium pot, heat the coconut milk, coconut cream, heavy cream, sugar, vanilla sugar. Bring to a boil. Finally, add the shredded coconut and stir (taste coconut mixture and add more sugar if you want it to be more sweet). Remove from the heat.
Let the coconut mixture rest in room temperature for at least 1 hour.
Pour the mixture into ice-cream molds and freeze for a couple of hours or overnight.
Chop milk chocolate, put it in a bowl and melt it gently in a water bath. Remove the bowl from the heat.
Dip each ice-cream into to the melted chocolate and place them on a parchment paper.
Don't forget to follow me on instagram: macmacaanka