Summer Sun Chocolate Ice Cream

Summer, sun, chocolate ice cream – or should we say: chocolate ice cream cake?

A simple recipe for coconut ice cream pralines without an ice cream maker, here we used Becks cocoa™ Frappé White Wedding.

Preparation time 5 min. Cooling time 4 hrs.

Baking tin Mini Gugelhupf tin

Servings 6 pieces

Ingredients:

  • 150 g whipped cream
  • 150 g coconut milk
  • 35 g Becks cocoa™ Frappé White Wedding
  • 15 g icing sugar

Instructions:

  1. Whip the cream until stiff. Pour the coconut milk into a bowl, sift in the frappé powder and icing sugar. Mix thoroughly with a whisk, then carefully fold in the cream.
  2. Pour the mixture into mini cake moulds (preferably silicone) and freeze for at least 4 hours, preferably overnight.

Notes:

We used a silicone mini bundt pan, with approx. 50 ml fitting into each well

Recipe and pictures by @Hey Foodsister

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