Coconut Ice Cream



Toast 2 tbsp desiccated (shredded) coconut in a dry frying pan until golden. Make the vanilla ice cream but don’t use a mixture of coconut cream and almond milk. Instead, use the cream and milk from 1 x 400 g (14 oz) tin of Thai coconut milk. Add the toasted coconut when combining the ingredients and continue the recipe as for the vanilla ice cream.