Decadent, rich, and delicate, this Coconut Ice Cream “Bounty” with a chocolate fudge ribbon is a nutty and refreshing dessert which tastes almost like…”Bounty” bars!
Coconut Ice Cream “Bounty”
Hello, my friends. I wasn’t going to post a new recipe today, but I have a serious reason. All of a sudden, it has slightly cooled down outside (perhaps thanks to rain happened during the night). It’s still highly humid, but I can finally breathe, with some help from the fan. That puny change was enough for my brain to liven up and encourage its owner to post another recipe. I have decided I must use this opportunity. After all, you never know what happens tomorrow, right?
(Actually, the weather forecast for tomorrow doesn’t look that optimistic). How about your area? Do you have a substantial amount of ice cream in your fridge? What about making this luscious Coconut Ice Cream “Bounty”?
I’ve made this Coconut Ice Cream “Bounty” twice this summer. Not because I was enjoying its taste – but because I was looking for the perfection. Have I found the perfect recipe? Probably not.
The thing is that many years ago (Before coming to Canada and before havocinthekitchen.com) I made super rich and delicious coconut ice cream which so resembled “Bounty” bars. This year I tried to recreate it to share with you (Because I’m an amazingly generous guy, you know that), but it didn’t meet my expectations. It was decent delish coconut ice cream which didn’t taste enough like “Bounty”.
Besides being a generous person, I am also a smart guy (sometimes). I realized I should check my old Russian food blog. Yes, I used to be a blogger long before this site. Although that blog has been abandoned for years, I keep it for my inspiration. Yes, I also used to be a more creative dude (I do create some interesting combinations now too, but I even cannot compare these times. What about sparkling wine jelly cubes on a salad? Savory pesto sorbet for a salad dressing? Or chicken pate with rhubarb?)
Bingo! According to the recipe, I also used white chocolate the first time. Also, in my second attempt, I added egg yolks too. Please note that according to this recipe, egg yolks are not pasteurized. You can easily skip this step if you don’t trust raw eggs.
Was the second attempt better? 100%
Was I able to recreate the expected flavor? Not exactly. I think there’s still a tiny nuance missing. Probably, my perception is just different now. But it feels that back in 2011 it tasted 100% like “Bounty”. Now? I would say, 91,8% which is a pretty good result!
Even though this Coconut Ice Cream “Bounty” might not taste like famous chocolate bar 100%, but it’s a silky and delightful dessert with a distinctive coconut flavor, coconut pulp, and smooth milk chocolate fudge ribbon.
Sounds beautiful, right?
- 100 gr. white chocolate, chopped
- 1/3 whipping cream (35%)
- 1/3 cup whipping cream (35%)
- 150 gr. milk chocolate
- 2-3 tbsp. dark cocoa powder
- 1 can (400 gr) full-fat coconut cream (you can use full-fat milk for less decadent version)
- 2 egg yolks (optional, you can omit if you don't consume raw eggs)
- 1 cup heavy cream
- 1/2 cup cream 10%
- 1/2 cup sweetened condensed milk
- 1/2 unsweetened desiccated coconut (you can use sweet for a more intense version)
- coconut extract or emulsion, to taste (optional)
- In a small saucepan heat the 1/3 of whipping cream but don't bring to a boil. Off heat. Add the white chocolate and let stand few minutes when whisk until smooth. Cool completely then refrigerate for an hour.
- In another small saucepan, add 1/3 cup of whipping cream and heat it but don't bring to a boil. Add the milk chocolate and cacao powder and let stand few minutes when whisk until smooth. Cool completely.
- In a large bowl combine the egg (if using) with 1 cup of whipping cream, 1/2 cup 10% cream, sweetened condensed milk, and the white chocolate mixture until well incorporated.
- Stir in the coconut and coconut extract if using. Try and add more sweetened milk if you need more sweetness.
- Place the mixture into your ice cream maker and proceed as according to the manufacturer's instruction (It usually takes 25-30 minutes).
- When the ice cream is firm, transfer it to a plastic container. Add the chocolate fudge and using a fork or wooden stick, accurately combine with ice cream to create some gradient.
- Freeze the ice cream for 3-4 hours or until firm enough.