Coffee ice-cream with Kahlua fudge sauce and coconut flakes

Name: Coffee ice-cream with Kahlua fudge sauce and coconut flakes
Cuisine: Thai, Asian
Ingredients: 1 1/2 tbps instant coffee; 1.5 tbsp cocoa powder; 1.5 tbps coffee grounds; 2 TSP vanilla bean paste; 2 egg whites; 90ml maple syrup; 300ml double cream; Pinch sea salt; 90g tahini; 40ml Maple syrup; 1.5 TSP soy sauce; 1.5 tbsp cocoa powder; 0.5 TSP vanilla bean paste; 60ml Kahlua; 80g dried coconut flakes; 4 tbsp maple syrup; 1/4 TSP sea salt; 1 TSP coffee grounds

6 steps

Updated at: Thu, 17 Aug 2023 11:33:25 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per recipe

Calories3414.3 kcal (171%)

Total Fat215.7 g (308%)

Carbs307.4 g (118%)

Sugars225.3 g (250%)

Protein33.9 g (68%)

Sodium1501.8 mg (75%)

Fiber30 g (107%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

Instructions

Step 1

For the ice-cream: add all the ingredients into a large bowl of a standard mixer and whip up for 2 .5 minutes to get medium-soft peaks.

Step 2

Transfer to a large freezer container smoothing the top, seal and freeze for 30 minutes.

Step 3

For the fudge sauce: whisk all ingredients together until smooth.

Step 4

Remove the ice-cream from the freezer and stir in 2/3's of the fudge sauce. Creating swirls with thick rivets of the sauce still showing through.

Step 5

Re-smooth top, seal and freeze for 2-3.hours.

Step 6

For the coconut flakes: preheat oven to 160c. mix all ingredients together in a bowl. Spread out flat on a baking tray lined.with parchment and bake for 16-18 minutes or until crisp and deeply golden brown.