Toasted Coconut Ice Cream Pops with Passionfruit Magic Shell
Delightful toasted coconut ice cream pops enveloped in a vibrant passionfruit magic shell, perfect for a tropical treat on warm days.
Ingredients
For the Ice Cream Base
- 150 g unsweetened shredded coconut Toasted until golden brown
- 475 g whole milk
- 350 g heavy cream
- 6 pieces egg yolks Tempered with warm milk mixture
- 200 g sugar
- ½ tsp vanilla bean paste
- ¼ tsp salt
For the Passionfruit Magic Shell
- 400 g passionfruit couverture Melted for the magic shell
- 80 g grape seed oil For consistency
- melted white chocolate For drizzling before serving
Instructions
Preparation
- Toast the shredded coconut in a preheated oven at 350°F (175°C) until golden brown.
- In a saucepan, combine the whole milk and heavy cream over medium heat until simmering, then stir in the sugar until dissolved.
- In a bowl, whisk together the egg yolks, then slowly pour in the warm milk mixture, whisking constantly to prevent curdling.
- Return the mixture to the stovetop and cook until slightly thickened, then remove from heat and mix in the vanilla bean paste, salt, and toasted coconut.
- Allow the coconut mixture to cool, then churn in an ice cream maker until it reaches soft-serve consistency.
- Transfer the ice cream to molds and freeze for at least 6 hours or until firm.
Making the Magic Shell
- Melt the passionfruit couverture and grape seed oil together, stirring until smooth.
- Remove the pops from the molds, dip them in the passionfruit magic shell, and let harden on a parchment-lined tray.
- Drizzle with melted white chocolate before serving.
Notes
Serve immediately for best experience. Store in airtight containers to maintain freshness. Best consumed within the first two weeks.