Quick coconut ice-cream with raspberry sauce

The ingredient of Quick coconut ice-cream with raspberry sauce

1. 1L vanilla ice-cream
2. 2 egg whites
3. 2 tablespoons caster sugar
4. 30g (1/4 cup) coconut milk powder
5. 300g frozen raspberries, thawed
6. 110g (1/2 cup) caster sugar

The instruction how to make Quick coconut ice-cream with raspberry sauce

1. Remove the ice-cream from the freezer and spoon into a large mixing bowl. Break up the ice-cream into small pieces and set aside at room temperature. Whisk the egg whites in a separate small bowl with electric beaters until soft peaks form. Gradually add the caster sugar to the egg whites and whisk until thick and glossy.
2. Stir the coconut milk powder through the softened ice-cream until well combined. Then fold in the egg-white mixture with a large metal spoon until evenly combined. Spoon the mixture back into the ice-cream container or into a plastic container, cover and freeze for about 4 hours or until firm.
3. Meanwhile, to make the raspberry sauce, place the raspberries and caster sugar into a small saucepan and stir over medium-low heat for 3 minutes or until sugar dissolves and mixture is a sauce- like consistency. Pour the sauce into a jug and place in the fridge until ready to serve.
4. To serve, scoop the coconut ice-cream into serving bowls or glasses and spoon over the raspberry sauce.

Nutritions of Quick coconut ice-cream with raspberry sauce

calories: 508.592 calories
calories: 20 grams fat
calories: 15 grams saturated fat
calories: 71 grams carbohydrates
calories: 68 grams sugar
calories:
calories: 8 grams protein
calories: 49 milligrams cholesterol
calories: 98.55 milligrams sodium
calories: https://schema.org
calories: NutritionInformation