This summer had been hot and sweaty, I am reluctant to even turn on the oven for fear of it raising the temperature in the house even 1 degree. I can't remember the last time my daughter ate a vegetable. Ice cream has been the substitute for so many meals. So instead of buying yet more cheap and cheerful ice creams at the shop get the kids involved and make your own. Much healthier and much tastier. Here are my super easy and really delicious churn free blueberry and coconut ice cream bars.
MAKES 8 BARS
INGREDIENTS:
150 grams blueberries, fresh or frozen
1 ½ Tbsp water
30ml Brown Sugar or honey
300ml tin coconut milk
225ml double cream
200ml Condensed Milk
100 grams Dessicated Coconut
DIRECTIONS:
In a bowl whip the cream until soft peaks form then add the sweetened condensed milk and coconut cream. Taste the mixture it should be sweet enough but if not add a teaspoon or 2 or caster sugar.
Fill ice cream moulds a little over half full with the coconut-cream mixture. Place moulds in the freezer to start setting for 45min-1 hour. You can buy popsicle moulds at your local supermarket or online from Amazon.
Add a few drops of blue food colouring to the remaining mixture and combine until it reaches an even colour. Keep mixture in the fridge until you are ready to add it to the moulds.
In a small sauce pan, combine blueberries, water, and the honey or sugar. Bring to a boil until liquid is syrupy and thick. Remove from heat. No need to mash the blueberries, leave them to cool. If it is almost time to add them to the molds sit your pot in a bowl of ice cold water to cool it quickly.
After the first layer has been in the freezer for about 45-1hour add 1-2 tablespoons of the blueberry mixture to each mould. Return to the freezer for another 45minutes.
While you are waiting for the layers to set place the desiccated coconut on a baking tray in a 180 degree C oven for 10 minutes or until golden.
After the blueberry syrup layer has been in the freezer for 45 minutes fill the moulds with the turquoise cream leaving about 5mm (1/4”) for it to expand, return to freezer for another hour. After that hour you can either replace the sticks with pretty wooden ones or keep them as they are. Now freeze until solid about 4-6 hours.
When you are ready to serve or in preparation to serve remove from the freezer and place the molds in a bowl of hot water for about 3-5 minutes ensure the water is not in contact with the ice cream. Carefully remove each lolly from the moulds sprinkle with some toasted coconut and either serve or place on some parchment or grease proof paper and return to the freezer to serve later.
You can replace the blueberries with the fruit of your choice, get creative and share our easy, impressive and very cool Blueberry & Coconut Ice Cream Bars with your kids and your friends.
Photographed on étoile home’s Corsica Table Runner in Pacific.
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I was recently reminded of something we used to make at summer camp called Bannock, an easy bread recipe that can be made on a fire using the last embers in a frying pan or wrapped around a stick.
I love how modern yet rustic this tart looks, it's an impressive dessert for any occasion, delicious served warm with a dollop of vanilla ice cream and best of all it's really easy to make. You can replace the fruit and herbs with anything that's in season and voilà!
