Hello friends, today I propose this delicious coconut and Nutella ice cream block to enjoy on any occasion, especially during the summer. Below you will find the recipe..
- Difficulty: Easy
- Cost: Cheap
- Portions: 20 cm loaf pan
- Cuisine: Italian
Ingredients for Coconut and Nutella Ice Cream Block
- as needed Pan di Stelle cookies
- 1 cup heavy cream
- 1/2 cup grated coconut or coconut flour
- 3/4 cup sweetened condensed milk
- as needed Nutella®
Tools
- 1 Loaf pan
- 1 Bowl
- Electric beaters
Steps for Coconut and Nutella Ice Cream Block
To make this fantastic coconut and Nutella ice cream block, first prepare the quick coconut ice cream. In a bowl, whip the well-chilled heavy cream with electric beaters until stiff, then gradually add the chilled sweetened condensed milk while continuing to whip to obtain a fluffy mixture. Add the grated coconut and mix thoroughly.
Line a 20 cm loaf pan with plastic wrap, pour in half of the filling, and place some spoonfuls of Nutella in the center, then pour the remaining cream. Smooth it out well and arrange a layer of Pan di Stelle cookies. Cover everything with plastic wrap and put in the freezer for 5-6 hours or overnight.
After the resting time, take the dessert out of the freezer, gently remove it from the pan and take off the plastic wrap. Place the ice cream block on a serving plate and decorate the surface with more Nutella and a sprinkle of grated coconut. It’s ready to be served. I hope you like this latest recipe of mine, see you next time friends.
STORAGE, TIPS AND NOTES
The coconut and Nutella ice cream block can be stored in the freezer for a month. Sweetened condensed milk cannot be replaced because it is this ingredient that makes the ice cream creamy.
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