Here we go again with an ice cream recipe!
Under this scorching sun, I admit that I'm a little lazy to turn on the oven to bake... So I fall back on my Eskimo mold!
Let's just say it right away, these ice creams are a pure delight for fans (like me, you'll have understood) of Bounty®.
The inside of the ice cream is very, very creamy and the chocolate shell is really crunchy in the mouth.
The two together are pure happiness...
Ingredients
- 430 ml coconut milk
- 120 g grated coconut
- 20 cl heavy cream
- 120 g sugar
- A few drops of coconut flavoring optional
- +
- 180 g dark chocolate pastry
- 3 tbsp of coconut oil
Prepare in advance
- In a bowl, combine the coconut milk, grated coconut, heavy cream, sugar and a few drops of coconut flavoring.
- Pour everything into an eskimo mold, inserting the sticks and freeze at least 4 hours (I waited a whole night).
- Just before serving the eskimos, make the chocolate shell. To do this, melt the dark chocolate pastry in the microwave with coconut oil (you can find it in organic stores).
- Remove the eskimos from the freezer and run the mold quickly under hot water to facilitate demolding.
- Dip the eskimos one by one into the melted chocolate, dipping them aside (to recreate the graphic effect of mine). The cooling of the chocolate is almost immediate, magic!
Notes
To taste without delay ...
[shopr_shopthepost collection="esquimaux" title="// MATERIALS USED //"]
Huuuummmmmmm!!!!!!!!
I love it, I'm a fan of Bounty too and it looks super delicious!!
Oh my, that looks so good, I'm a huge fan of Bounty too!! I'll make a note of it, thanks for this lovely recipe.
Huuuuuuummmmmmm, I'm salivating ^^
I like your Eskimos very much!
Oh how pretty they are!
Pretty! It makes you want to bite! ;)
It makes you want to eat some!
Hummm I love it! Anything that looks like a Bounty tempts me, so I'll eat your ice creams non-stop!
Great recipe, tested and approved, I think it will become a summer must-have :)
On the other hand, how do you prevent crystals from forming? I followed the recipe to the letter and nothing happened, my ice creams were crystallized.
Hello Mathilde, for the crystals, there is not much to do, it is linked to the cooling speed of your freezer. The ice must set very quickly so that the crystals do not form (it seems to me). I did not have this problem with mine. See you soon
Thank you for this lovely recipe! I just made these ice creams, and I can't wait to taste them! It's really very simple and quick to make! Yum ;)