Coconut ice cream with strawberry soup

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   With ice cream machine: Store the ice cream machine's cooling container in the freezer compartment until it is frozen through. Mix coconut milk, coconut cream and Batida de Coco with the whisks of the mixer. Pour into the container and prepare in the ice-cream maker according to instructions.

2. 2

   Without the ice-cream maker: Mix coconut milk, coconut cream and Batida de Coco with the whisks of the mixer. Whip 200 g cream until stiff and fold in. Pour the ice cream mixture into an empty, clean plastic ice cream container or a crate lined with cling film.

3. 3

   Freeze covered for at least 6 hours (better overnight). If the mixture separates, stir once or twice.

4. 4

   Wash, clean and chop the strawberries. Sprinkle with sugar, let it stand for about 10 minutes until juice is formed. Squeeze lime. Mix jam and lime juice. Fold in strawberries and juice.

5. 5

   Remove the ice cream 10-20 minutes (depending on room temperature) before serving and let it thaw. Arrange the soup on plates. Use two tablespoons to prick off the noodles and add to the strawberry soup.

6. 6

   Refreeze the remaining ice.