Glace Bounty Viennetta sans sorbetière (végane)

Ingrédients

• 320 g tin coconut condensed milk ((11oz))
• 600 ml coconut cream ((2 1/2 cups))
• 120 g 70% cocoa vegan chocolate ((4 1/4 oz))
• 1/2 cup shaved coconut flakes/chips

Préparation

1. 1

   The night before you plan to make the ice cream refrigerate the coconut cream and condensed milk.

2. 2

   Melt the chocolate.

3. 3

   Place the condensed milk and coconut cream in the bowl of a stand mixer. Whisk at a medium speed until thick and creamy.

4. 4

   Line a small loaf tin with baking paper. Scoop 1/3 of the coconut mixture into the bottom of the loaf tin and spread to cover the base of the tin. Use a spoon to drizzle 1/4 of the chocolate over the ice cream. Scatter with 1/4 of the coconut flakes. Repeat for the remaining layers. Finally top with the remaining chocolate and coconut flakes. Place cling film over the top of the tin and refrigerate for a minimum of 6 hours before serving.

5. 5

   Before serving let the ice cream sit at room temperature for 10 minutes. Remove from the tin and slice to serve or simply scoop from the tin.