Coconut Ice-Cream with Ginger Snaps 
and Nectarines

Coconut Ice-Cream with Ginger Snaps 
and Nectarines
A rich and creamy dessert that will have you grinning from ear to ear. Coconut lovers will adore this delicious ice cream treat.

Serves 4

¾ cup shredded coconut

⅓ cup coconut-flavoured liqueur

600ml carton pure cream

½ cup caster sugar

6 egg yolks

⅓ cup brown sugar

40g butter

2 tbsp golden syrup

¼ cup plain flour

1 tsp ground ginger

nectarines, sliced, to serve

1 Preheat oven to 180C. Spread coconut onto a baking tray. Bake for 5 minutes, stirring occasionally, until golden. Allow to cool.

2 Put liqueur, ½ cup cream, caster sugar and egg yolks into a bowl and place over a saucepan of simmering water. Whisk for 
5 minutes or until thick and pale. Remove from heat and stir in coconut. Allow to cool.

3 Using an electric hand beater, beat remaining cream until soft peaks form. Fold cream into coconut mixture. Pour mixture into a 6-cup capacity loaf pan. Cover and freeze for at least 4 hours or until firm.

4 Line a tray with baking paper. Place the brown sugar, butter and golden syrup into a small saucepan over a medium-low heat. Stir until butter and sugar have melted. Sift flour and ginger over butter mixture. Put teaspoons of mixture, 3 at a time, onto prepared tray, allowing room to spread. Cook for 5-6 minutes or until lightly golden. Stand for 
30 seconds. Remove biscuits and hang over 
a small rolling pin. Allow to cool. When firm remove from rolling pin. Cook remaining mixture. Serve ice-cream with sliced nectarines and ginger snaps on the side.

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