Ice cream versions of the nation’s favourite chocolate bars always fly out of the door. From Snickers to Turkish Delight, we love a frozen representation of our favourite cocoa treat.
With this in mind, our gelato supremos have whipped up a fantastic recipe to tempt your customers: a coconut-packed Bounty bar.
Ingredients6 litres Irca ice cream white base mix |
MethodAdd the coconut paste to your base mix and blend until fully mixed then pour into the batch freezer and select your normal gelato program. When extracted, fill the pan and shape if preferred. Pour the chocolate cream over the top and allow it to run to cover the gelato then decorate with either coconut flakes or chunks. |
