I would eat ice cream as part of every meal were it not for the somewhat heavy consequences. Even though it’s not quite the season for it, we’ve had so many balmy winter days here in Jo’burg, I thought I would make ice cream sandwiches with the ingredients from this week’s challenge basket.
I just recently acquired an ice cream maker and this is the second of its churning. The coconut milk imparts a very mild flavour to the ice cream and tempers the dark chocolate really well. Served with caramelised pears sandwiched between almond-praline-topped cream crackers, it’s a texturally interesting dessert with lovely layers of flavour. Prepare the components a day or two in advance and assemble just before serving.
This recipe was also featured on Lanzerac’s deli recipe round-up.