Coconut & Raspberry Ripple Fried Ice Cream, Salted Butterscotch Sauce

Coconut & Raspberry Ripple Fried Ice Cream, Salted Butterscotch Sauce recipe by Anna Polyviou

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  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 8 people
  • Recipe course: Desserts

Coconut & Raspberry Ripple Fried Ice Cream, Salted Butterscotch Sauce - Recipe by Anna Polyviou

Serves: 8
Prep time: 1 hour
Cooking time: 1 hour
Tools: Frozen Dessert Maker, ThermoResist Glass Blender, whisk, folding tool


Ice Cream

  • 230g Coconut cream
  • 230g Milk
  • 90g Caster sugar  
  • 30g Skim milk powder
  • 10g Liquid glucose (available from any supermarket)

Raspberry Jam

  • 100g Frozen raspberries
  • 50g Caster sugar
  • 30ml Water

Vanilla Sponge

  • 130g Egg whites
  • 125g Caster sugar
  • 1 Vanilla pod, seeds scraped
  • 90g Egg yolks
  • 45g Plain flour, sifted

Salted Butterscotch

  • 100g Caster sugar  
  • 5g Unsalted butter
  • 2g Sea salt
  • 100g Cream  

Egg Wash

  • 3 Eggs
  • 100ml Milk

Coating And Frying

  • 100g Coconut, shredded
  • 2lt Canola oil


  1. Bring ice cream ingredients to the boil in a medium saucepan. Remove from heat and pass the mixture through a fine sieve, then put aside and allow to completely cool down for churning later
  2. Place all raspberry jam ingredients into a small saucepan on medium heat, stirring well for about 10 minutes until all the raspberries have broken down and cooked through
  3. Attach the ThermoResist Glass Blender to the Kenwood Chef XL Titanium and blend the raspberries until smooth. Place the jam into a container and cover with clear wrap to avoid a skin forming on the surface. Place into the fridge to cool down
  4. Pre-heat the oven to 180 degrees Celcius. Using the whisk tool, combine the egg white, sugar and vanilla in the Kenwood Chef XL Titanium on medium speed until firm peaks form
  5. Switch to the folding tool, add in the egg yolks until combined, and then add the flour
  6. Spread the cake batter evenly onto a 40 x 30cm tray lined with baking paper and bake for 20 minutes or until golden brown. Remove from the baking tray and allow to cool
  7. Using a rolling pin, roll and flatten out the sponge until it is about .5mm thick
  8. To make the sponge casings, first cut 8 rectangular strips measuring 2cm x 19cm and 16 rectangular strips measuring 8cm x 4cm. Then cut the 8cm x 4cm pieces into oval shapes and set aside
  9. For the salted butterscotch, place a small saucepan on low heat and add the sugar gradually in 4 batches, stirring until the sugar is melted and golden in colour. Add in the butter and sea salt, stirring to combine
  10. In another saucepan, warm the cream and then pour it into the sugar mixture in 4 batches, whisking it continuously until combined
  11. For the egg wash, whisk together the eggs and milk and once combined, pass through a fine sieve.
  12. Place the cooled ice cream the mixture into the Frozen Dessert Maker attachment and churn for approximately 30 minutes
  13. Once ready, gently fold through raspberry jam, then place the mixture into a piping bag and pipe the mixture into your ice cream moulds. Place an ice-cream stick in the mixture before popping the tray into the freezer to freeze until completely solid
  14. Working quickly, remove the ice-cream from the moulds and proceed to wrap the 2cm x 19cm strips of sponge around the edges of the ice cream. Gently press the oval sponge shapes onto each flat side of the ice cream. Place on a tray back into the freezer to firm up
  15. When you’re ready to fry, dip each ice-cream into the egg wash mixture, roll in the shredding coconut, then cook in the fryer on each side for 2 minutes or until golden. Place on a paper towel to remove excess oil
  16. To serve, add a spoonful of salted butterscotch to the centre of a plate, then place the ice-cream into the centre of the sauce and serve

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