Bounty Chocolate & Coconut Ice Cream Bars 4pk (Frozen)

Product Information

Moderate - On your feet for much of the day, either standing or occasional slow paced walking. Typical jobs: shop assistant, teacher, chef/cook, bar worker, engineer. Desiccated coconut - is finely grated coconut, commonly used in baking. It helps give the ice cream some texture and an extra coconut bite. Be sure it add the desiccated coconut towards the end of churning the ice cream, so as not to clog the paddle of the churner. Carcinogens have no place in our food. It is unacceptable that Mars protects people in other countries better than it does in Germany,” said Oliver Huizinga, campaign manager at Foodwatch. The carcinogenic substance may pose a health hazard. Love a bit of chocolate in your ice cream? Take a look at my dark chocolate ice cream recipe and my Nutella ice cream recipe. Why this Coconut Chocolate Ice Cream is Worth Making You can also leave out the alcohol although the texture of the ice cream will be somewhat harder. You may need to leave it out of the freezer slightly longer to soften before it is scoopable if you do leave out the rum

This Bounty ice cream recipe uses a custard base and must be churned. However, it is possible to make it even if you do not own a dedicated ice cream maker. Instructions are given for making the custard base and for churning the custard into ice cream using a machine and also by hand. Put the desiccated coconut and grated chocolate into the fridge 1 hour before churning if using an ice cream maker or 1 hour before the last beating if churning by hand Line a baking tray with paper. Remove from molds and trim if needed. Return to the freezer to firm up. You want them to be very cold before dipping them in chocolate! To assemble the ice cream bitesTransport your tastebuds to the tropics with this creamy Bounty ice cream. This frozen treat is infused with the delicate flavour of coconut mingled with sweet milk chocolate and a teey-tiny hint of rum. Best used before appointments: 10/31/2022; 11/30/2022; December 31, 2022; 01/31/2023; March 31, 2023; 04/30/2023 Preferably use before appointments: 03/31/2022; 04/30/2022; December 31, 2022; 02/28/2023; 04/30/2023 It’s okay to add extra rum for a more pronounced alcohol flavour. But don’t overdo it else the ice cream will not fully set. Add no more than 4 tablespoons of rum in total

I also slipped in a drop of rum because adding a little alcohol is another sneaky way to lower the freezing point of the ice cream custard base, thereby helping to ensure a soft textured homemade ice cream is achieved. Again, the flavour is very mild and does not detract from the real stars of the show, coconut and chocolate. Step-by-Step InstructionsKeep on churning until the ice cream is firm enough to hold its shape. Scoop it into a freezer-proof container, cover with waxed paper or baking parchment and freeze for 2-3 hours until fully set Churning by Hand The affected bars are 51.6g, have the batch code 037C3DOE02 and a best before date of 31/08/22. Tesco Free From Digestive Biscuits Swap for red Bounty? – Sure! I enjoy the blue Bounty bars that are covered with milk chocolate but switch to red if you are more into dark chocolate. No problem! Hot tip: shake up the coconut cream first, to try and blend in the solids. Even then you may need to scrap the tin lid and insides to get all that creamy coconut goodness out.

Feel free to add more Bounty bars if you like. I find four bars to be a good combination with the rest of the ingredients. Although the consumption of the contaminated product does not pose an acute risk to health, there is an increased risk if there is continued consumption of ethylene oxide in contaminated food over a long period of time. Therefore, exposure to ethylene oxide needs to be minimised.Although Bounty is no longer distributed by Mars in the United States, similar products, such as Mounds and Almond Joy, are marketed by Hershey's. Follow the instructions below and you’ll soon have a pot of this coconut chocolate ice cream sitting in your freezer. Make the Custard Base Chill the mixture in the refrigerator for a couple of hours. If you have an ice cream maker with a compressor, you don’t really need this step. But with a frozen bowl machine, we want our mixture to be as cool as possible when we start. The warmer the mixture, the faster the liquid in the bowl will thaw – which again means less churning time. A form of sugar is an essential ingredient in most ice cream recipes. Not only does it sweeten the mixture but it also makes ice cream softer because it lowers the freezing point of the custard base.