Vickys Fruit Salad Ice Cream Bomb

1. 1

   Put the coconut milk, sugar, banana and vanilla in a blender and whizz the mixture up until the sugar has dissolved

2. 2

   Either churn it in an ice cream maker or pour into a suitable container, stirring it every 20 minutes until it reaches a soft scoop consistency in the freezer

3. 3

   Line a bowl or cake tin with clingfilm.

4. 4

   It needs to hold around 6 cups or 1.5ish UK litres

5. 5

   Now line the bowl again but with slices of fruit.

6. 6

   I like to use strawberries, kiwi and mango but you can use peaches, pineapple, anything you can slice easily

7. 7

   Stir some blueberries into the ice cream mixture and pour into the fruit-lined bowl

8. 8

   Freeze until set

9. 9

   Unmould over your serving plate and peel away the clingfilm

10. 10

    Pour some of the 'Magic Shell' chocolate coating over the top and serve

11. 11

    Great for birthday parties instead of cake or Christmas / New Years dessert

* Per serving · 4 servings · Values may vary.

No additional tips available.