Romi Bhattacharjee
4 mins
Aug 26, 2025
EN
हिं
Coconut Ice Cream with Bournville Crunch Recipe
Author :Romi Bhattacharjee
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Romi Bhattacharjee
A chilled dessert reimagined, this Coconut Ice Cream with Bournville Crunch is your new favorite for indulgence, fun, and just a little bit of creativity to make it exciting.
Difficulty:easy
Serves:8
Time: 8h 10mins
Contains egg: No
Swap the ordinary for this Coconut Ice Cream with Bournville Crunch—a simple yet decadent dessert that combines tropical creaminess and dark chocolate boldness. It's fun, fresh, and unforgettable.
There's coconut ice cream and then there's this, Coconut Ice Cream with Bournville Crunch. An unusual from the standard vanilla or strawberry, this one appeals to those willing to shake up dessert traditions. Not a reinvention for its own sake. It's a smart little flip that pays off—effortles......Read More
Ingredients
8
Servings
For the Recipe
- Cadbury Bournville Chocolate- 1 packet
- Coconut milk (chilled) - 200 ml
- Coconut cream (chilled) - 100 ml
- Condensed milk - 1/2 cup
- Vanilla essence - 1 tsp
- Shredded coconut - 1/4 cup roasted (for extra crunch)
Directions
Step 1
In a mixing bowl, add the coconut milk, coconut cream and use a hand blender or whisk to whip until slightly fluffy.
Step 2
Stir in condensed milk.
Step 3
Add vanilla essence and mix well. Taste and adjust sweetness if needed.
Step 4
Add in roasted coconut (if using).
Step 5
Chop the Cadbury Bournville into small chunks.
Step 6
Fold in the chopped Bournville chunks.
Step 7
Mix everything to combine well.
Step 8
Pour the mixture into a freezer-safe container and sprinkle some more roasted coconut flakes.
Step 9
Sprinkle a few extra chocolate pieces on top, cover and freeze for 6–8 hours or until firm.
Step 10
Let it sit at room temp for a few minutes before serving. Scoop or slice the ice cream, garnish with melted chocolate and enjoy!
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