Wednesday, December 11, 2013

Coconut ice cream sandwich in ginger cookies, with strawberry sauce – Ice cream for Christmas



Feel free to have some ice cream even at Christmas time…


Coconut ice cream sandwich in ginger cookies, with strawberry sauce


Coconut ice cream sandwich in ginger cookies, with strawberry sauce

 For the coconut ice cream:
- 2 egg yolks
- 4 tbsp. sugar
- 250 ml whipping cream
- 200 ml coconut milk
- 60 g coconut flakes
- 50 ml coconut liqueur
- 150 ml condensed milk


For the strawberry sauce:
- 250 g strawberry, blended in a food processor
- 50 g sugar

For the sandwiches:
- ginger cookies

Preparation:
1. On moderate heat, cook the mixture of egg yolks, sugar and 50 ml whipping cream for 5 minutes until it turns into a thick cream.
2. Warm the coconut milk, add the coconut flakes and let it stand for 5 minutes.
3. Mix the coconut liqueur and the condensed milk to the egg yolk mixture, then add the mixture of coconut milk and coconut flakes, as well.
4. Whip the remaining 200 ml whipping cream and fold it to the coconut mixture. Freeze the mixture in the ice cream maker.
5. Cook the ingredients of the strawberry sauce on moderate heat and stirring continuously for 10 minutes, until it thickens.
6. Fill the ice cream between the ginger cookies and serve the sandwiches with the strawberry sauce.

3 comments:

  1. What a delight!
    Only to see it unleashes a great desire for sweets cookies with cream of coconut! ;-)
    excuse my bad English (use google translator to help me).
    MARI from ITALY

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  2. That is an amazing combination! I lacked the ingredients to make coconut ice cream but had good quality strawberry ice cream handy and swapped things around a bit: ginger thins, strawberry ice cream and desiccated coconut. Delish!

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