Look I know that down here (Southern Hemisphere) we are looking forward to summer…we have had a couple of sunny days, but then out of nowhere, rain and more rain…so in an ode to the Gods of summer I am hoping this recipe may get us a little closer to balmy nights, beach days and of course loads of ice cream! As some of you will know I have happily welcomed Azzura Gelati to Team Tenina, so make sure you keep a watch out for their award winning,amazing new Vanilla bean ice cream at an IGA store near you.
On another note…apart from ice cream judging and eating…I have also been filmed for SuperKitchenMachine's first video interview, part one of which interview is now out and about on a Facebook page or YouTube video channel near you!
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- 150 Grams Chocolate dark chopped BUY
- 70 Grams Unsalted Butter cubed
- 70 Grams flour
- 15 Grams Shredded Coconut toasted, plus more to garnish BUY
- 1 Teaspoon vanilla essence
- 30 Grams dark brown sugar
- Pinches sea salt
- Azzura Coconut or Vanilla Bean Ice cream
- 1 Tin Banoffee Pie with Maple Cinnamon Dulce de Leche
Preheat oven to 180°C and butter a 12 cup muffin pan.
Place chocolate into Thermomix bowl and mill for 7 sec/speed 7. Remove from bowl and set aside.
Place butter, flour, ¼ cup coconut, sugar and salt into Thermomix bowl and pulse until combined, resembling wet sand.
Place 1 heaped tbsp of mixture and press into muffin tin to make even cases. Freeze for 15 minutes.
Bake 20 minutes.
Remove tray from oven and divide milled chocolate between bases. Return tray to turned off oven and allow chocolate to melt. Brush to coat cases evenly if necessary. Top with remaining toasted coconut.
Place cooled muffin tray in freezer for around 20 minutes. Remove cases carefully.
Scoop 1 large scoop ice cream of choice into cases. Drizzle with Dulce de Leche, and garnish with additional toasted coconut. Serve immediately.