In my part of the world, summer is well and truly upon us. It’s blazing hot here, the sun is shining and the humidity is through the roof. Apparently back home in England there is some sort of heatwave going on too. My Facebook, Twitter and Istagram feeds are overloaded with pictures of picnics, barbecues, and generally a lot of moaning that it’s just too darn hot. Frankly, the only thing that you really want to be eating in this weather is ice cream.
Last week I was on holiday in Thailand. It was a good holiday. The sort of holiday where I ate an ice cream every day. One of the best was from a little tourist shop right next to the Bridge on the River Kwai. The bridge is just outside the town of Kanchanaburi and stands on the site of the original POW constructed bridge. The bridge was part of the Burma-Siam railway which came to be know as the Death Railway after so many died during it’s construction. The original wooden bridge was destroyed not long after it’s construction, but it’s possible to wander right across the bridge that currently stands in it’s place. We crossed the river, balancing on the rails, looking down between the wooden slats at the muddy waters beneath us. Trains still use the bridge, slowing almost to a complete stop, rolling quietly past the tourists who stand against the steel work to let it pass.
The ice cream in question, eaten to cool off after crossing the bridge in the burning sun, was strawberry coconut. Made with coconut cream, instead of dairy, gives it a texture somewhere between an ice cream and a sorbet. It’s got a creaminess about it, but at the same time it’s light and refreshing.
It’s really simple to make at home. This is a raspberry version, but it would be very simple to make any flavour you like by adding different fruits. The best thing is, you don’t need an ice cream maker to make it. You can whip it together in minutes, freeze it in a tupperware, and a few hours later it’s ready. Of course if you take out the white chocolate it’s also completely dairy and gluten free too!
Raspberry and White Chocolate Coconut Ice Cream
(Makes about 6 generous portions)
400g coconut cream
400g tinned raspberries (or any fresh, tinned or frozen fruit of your choice)
4 tea spoons honey
100g white chocolate, roughly chopped
extra fresh raspberries, to serve
Give your tin of coconut cream a good shake, then empty it into a blender. Add the tinned raspberries, including their syrup (or whichever other fruit you fancy), and the honey. Blend until well combined. I left the raspberries a little rough, but you could blend it until completely smooth if you prefer.
Stir in the chunks of roughly cut white chocolate.
Pour the mixture into two small tupperwares, or one large shallow tray. Cover and put in the freezer. After about 30 minutes, give it a stir with a fork to help break up the crystals a little.
Leave to freeze for about 5 hours, until completely frozen, stirring occasionally.
Remove it from the freezer 10 – 15 minutes before you want to eat it to allow it to soften enough to serve. Top with fresh raspberries.