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Bounty Ice Cream (No churn vegan recipe)

Creamy coconut ice cream with shredded chocolate to create that bounty like texture, topped with melted chocolate to create that hard top chocolate shell. It is a simple vegan ice cream that is a no churn recipe.
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Prep Time 10 minutes
Cook Time 0 minutes
Freeze Time 6 hours
Course Dessert, Ice Cream, Snack, Sweet tooth
Cuisine American
Servings 8 people

Equipment

  • Mixing bowls
  • Whisk/Electric beater
  • Spoons
  • Loaf tin 9 inch

Ingredients
  

Bounty filling mixture -

  • 1/4 cup freshly grated coconut
  • 3 tbsp desiccated coconut
  • 1 tbsp maple syrup
  • 1 tbsp coconut oil
  • 1 tsp vanilla extract
  • 2 drops almond extract
  • Pinch of salt
  • 3 tbsp dark chocolate finely chopped

Coconut ice cream base -

  • 1 can coconut milk
  • 1/2 can coconut milk
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract

Chocolate shell-

  • 3/4 cup dark chocolate
  • 1 tsp coconut oil

Instructions
 

To make the bounty filling mixture -

  • We start by stirring the freshly grated coconut, desiccated coconut, maple syrup, vanilla extract, almond extract, pinch of salt and coconut oil together until combined. Add the finely chopped dark chocolate and set aside.

To make the coconut ice cream base -

  • We whip the coconut cream until stiff peaks, do not over beat at this stage or else it will become grainy. I would suggest using a whisk if you are not sure about the consistency as using an electric beater might over whip it and you will not be able to control it.
  • Add the coconut milk, maple syrup, vanilla extract and stir until combined. Set aside.

To make the chocolate hard top shell -

  • Melt the dark chocolate in the microwave for 15 second intervals until smooth, it took me 45 seconds in total. Add the coconut oil into the melted chocolate and stir until combined.

Let’s assemble the ice cream -

  • In a 9 inch loaf tin and add half the ice cream base, spoon in the coconut filling mixture.
  • Swirl it around with a spoon and top with the other half of the ice cream mixture.
  • Top with the melted dark chocolate mixture and transfer to the freezer. Let the ice cream freeze for 4-6 hours.
  • I would suggest letting the ice cream sit at room temperature for 15 mins before cracking the dark chocolate shell and scooping. Serve it with a couple of chocolate biscuits/sticks.

Notes

  • It helps if you soak the ice cream scooper in hot water this will help give you clean ice cream scoops without struggle.