Toasted coconut and peach ice cream

Ingredients 4
Servings 8


  • 820
    cans peaches or apricots in natural juice
  • 1
    vanilla ice cream, softened
  • 125
    desiccated coconut, toasted
  • mint sprigs to decorate


Drain 1 can of peaches and chop in a food processor until chunky. Add to softened ice cream with coconut and mix well. Pour into a small loaf pan and freeze until firm. Meanwhile, drain remaining can of peaches and purée in a blender or food processor. Add a little of the canning liquid and blend again. Slice ice cream and serve on a puddle of fruit purée, decorated with a sprig of mint.

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