Coconut, mango & raspberry log
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Time to make:
25 mins (Hands-on time: 25 mins), plus freezing
$1.75 per serve
(at time of publication)
Full ingredients list:
1.2 litre no-added sugar, 97% fat-free vanilla ice cream
½ cup toasted desiccated coconut, cooled
500ml mango sorbet
500ml berry sorbet
1 mango, thinly sliced
75g fresh raspberries
Coconut flakes, to decorate
Nutritional information (per serve)
Instructions and steps:
1 Grease a 7cm-deep, 9 x 23cm loaf pan. Line the base and sides with baking paper, extending the paper 3cm above edges of pan.
2 Place the ice cream in a bowl. Set aside ice cream for 10 minutes to soften (the ice cream should not be melted). Stir in toasted coconut until combined.
3 Spoon ice cream and sorbets, alternating, into the prepared pan, gently pressing with the back of spoon as you layer to remove any air bubbles. Freeze after each layer. Cover log with plastic wrap. Freeze for 6 hours, or overnight until frozen.
4 Stand ice cream log at room temperature for 5 minutes. Turn log onto a serving plate. Remove and discard the baking paper. Decorate the log with mango, raspberries and coconut flakes. Serve immediately.
About this recipe
First published: January 2019