Raspberry & Coconut Ice Cream with Almond French Toast

DIFFICULTY
Easy Easy
COOK TIME
Under 30 min. Under 30 min.
SERVES
6-8 6-8
Raspberry & Coconut Ice Cream with Almond French Toast
Main INGREDIENTS
  • Dairy
Ingredients
Method

Ingredients

For the ice cream:
  • 4 cups frozen raspberries
  • 4 - 5 tablespoons icing sugar (to taste)
  • 1 can coconut cream
  • 1 can coconut milk
  • Pistachios, to sprinkle
For the almond French toast:
  • 3 free-range eggs
  • 1 teaspoon vanilla paste
  • 8 x slices white bread
  • 250g flaked almonds
  • Butter, for frying
  • Berry coulis, to serve
  • Icing sugar, to dust

  • Method

  • 1
    Using a blender, blend all the ice-cream ingredients together until smooth. Pour into sealable zipper storage bags and freeze. When set, break apart and blend again until smooth. Pour into containers and freeze again to set, overnight if you like. Scoop and serve in Le Creuset Mini Casseroles with a sprinkling of crushed pistachios.
  • 2
    To make the toast, combine the eggs and vanilla paste in a bowl. Dip the bread slices, one at a time, into the egg mixture. Spread the almonds evenly out on a plate. Dip the soaked bread into the flaked almonds and cover on both sides. Repeat with remaining bread slices. Fry in a non-stick pan over medium heat until golden and drain on a paper towel.
  • 3
    Serve with the berry coulis and a dusting of icing sugar, alongside the ice cream.
  • 4
    Cook's note: Remove the ice cream from the freezer about 30 minutes before serving so that it so it scoops easily.