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14th February
written by Nibblish

Homemade ice cream is a great treat to make because it can last in the freezer for a while, can be enjoyed on it’s own or can be the final touch of any other dessert! This recipe is a quick and easy way to make icecream from scratch, without using an ice cream maker!


4 eggs
1 cup white sugar
2 cups heavy cream
2 cups canned coconut milk
1 bounty bar, chopped finely
50g shredded coconut
1 tsp. vanilla flavouring
chocolate shavings to serve (optional)


1. Beat the eggs and whisk in the sugar until light and fluffy.

2. Pour the mixture into a bain marie bowl and cook over medium heat for 8-10 minutes, stirring continuously until thickened and creamy. Place in the refrigerator to cool.

3. Use an electric blender to whisk the cream until very thick. Transfer into a large mixing bowl and fold in coconut milk and shredded coconut. Once combined, stir in the egg/sugar mixture, vanilla flavour and bounty bar bits.

4. Place in the freezer and allow to set for at least 8-10 hours. Serve with a sprinkle of shredded coconut and chocolate shavings.

To make the chocolate shavings, use a vegetable peeler, hold the bar of chocolate in one hand and scrape the peeler across the edge of the chocolate block. You can also serve it with our Nibblish ultimate brownie!

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