Coconut & Lime Ice Cream Bars
1 large egg white
2 Tbsp caster sugar
1 ½ Tbsp honey
1 teaspoon vanilla extract
1 ½ cups desiccated coconut
Zest of 1 medium lime
1 ½ tubs Lewis Road Creamery coconut & lime ice cream
250g good-quality white chocolate, melted & cooled
1 Tbsp neutral oil (such as canola)
Toasted coconut flakes, for garnish (optional)
Preheat your oven to 150°C. Grease and line a loaf tin with baking paper.
In a medium bowl, whisk together egg white, sugar, honey, vanilla extract and a pinch of salt, until combined. Stir through coconut & lime zest. Tip mixture into the prepared loaf tin and press firmly into an even layer with the back of a spoon. Bake for about 20 minutes, until golden brown. Set aside to cool completely.
Add ice cream to a large bowl. Using a large rubber spatula, squish & mix the ice cream up until smooth and spreadable (don’t let it melt too much). Spread ice cream in an even layer over the macaroon base. Place into the freezer to chill for about 3-4 hours, or until very firm. Once firm, cut the slice up into 2cm thick bars. Then, place them back into the freezer until ready to dip.
Line a chopping board or plate with baking paper. Add melted chocolate and oil to a small bowl and stir to combine. Working one at a time using two forks, dip the ice cream bars into the white chocolate to coat. Sprinkle over some toasted coconut chips before the chocolate sets. Gently place bars onto the baking paper and place back into the freezer for a further 1-2 hours, until set.