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  • Oct 15th 2019
  • 0 comment

Prep time: 25 minutes + churning & freezing

Cook time: 6 minutes

Serves 8


  • 400ml coconut cream
  • 400ml coconut milk
  • 6 large egg yolks
  • 1 cup (220g) caster sugar
  • ½ cup (160g) Raspberry jam


  1. Refrigerate the coconut cream for 2 hours.
  2. Heat the coconut milk in a heavy based, non-stick saucepan, stirring often until very hot and without boiling. Transfer to a jug.
  3. Fit the mixing bowl and wire whisk to the stand mixer, and add the egg yolks and sugar into mixer bowl. Mix on speed 2 for 1 minute or until thick and sugar has completely dissolved.
  4. Reduce speed to 1 and gradually add hot coconut milk. Mix until well combined.
  5. Pour mixture back into a clean saucepan and heat over medium heat for about 5-6 minutes, stirring continuously until the custard thickens and lightly coats back of wooden spoon or silicone spatula. Do not boil or it may curdle. Refrigerate until cold.
  6. Pour the cold coconut cream into the mixer bowl fitted with the whisk attachment, mix on speed 10 until soft peaks form. Fold in the chilled custard mixture.
  7. Assemble drive assembly, freezer bowl and dasher (as per instruction book). Transfer chilled mixture to a jug with a pouring lip.
  8. Turn mixture to speed 1, slowly add cooled custard to freezer bowl. Churn for approximately 20 minutes or until a very firm soft serve ice cream results. Transfer mixture to an 8 cup capacity freezer safe container.
  9. Spoon half ice cream into the container, dollop over ¼ cup of the jam, swirl to combine. Repeat with remaining ice cream and jam. Cover and freeze 2-3 hours or overnight.