Coconut, mango and raspberry log
- 1.2 litre no-added sugar, 97% fat-free vanilla ice cream
- ½ cup toasted desiccated coconut, cooled
- 500ml mango sorbetsherbertX
- 500ml berry sorbetsherbertX
- 1 mango, thinly sliced
- 75g fresh raspberries
- Coconut flakes, to decorate
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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.
Nutrition Info (per serve)
Total fat 7.4g
–Saturated fat 5.6g
Dietary fibre 1.2g
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