BBQ Dessert: Fruit, Frozen Vanilla Cream, Caramel Coconut is here. Trouble is it’s too hard not to eat them!
Here’s a fun totally delicious way to end a BBQ with a BBQ!. Believe me this is the perfect ending and an especially happy one.
I was at my barbecue yesterday making this recipe for a lovely side of Salmon. It was so nice outside and ever so relaxing and I began to think…..if I was lucky enough to have a pool and a relaxed lifestyle, then I would like to just stay where I am. Can’t I have dessert from the barbecue too?
Of course. Daydreaming is the way I came up with this recipe.
It does take planning. It’s not like you can barbecue the frozen vanilla cream on the BBQ… BUT if you make it the day before or as many days before as you like then this dessert is ready as soon as the fruit is golden and warm.
You could use Peaches or Nectarines, Plumbs or even Pineapple to create your BBQ. I have used White Peaches and at another time even Mango. I have sauced it with lashings of Coconut Caramel but you could just as easily serve it with raspberry sauce made with fresh or frozen raspberries and a touch of sugar.
Here’s my mould. Buy these in the supermarket or baking store
- 395 gm condensed milk (1 x can)
- 600 ml cream, thickend or heavy
- 5 ml vanilla extract or ½ vanilla bean, 1 teaspoon
- 24 frozen raspberries (2 for each mould)
- 80 gm brown sugar (1/2 cup)
- 125 ml coconut cream. Use a nice thick one.
- 3 peaches ( cut into thick slices ( cut the cheeks off and cut in half and then cut off the remaining ends)
- 3 bananas (semi ripe ones cut into thick rounds)
- 1 piece of foil
- 1 tablespoon of butter
- raspberries or strawberries to serve
- You will need 1 tray with 12 holes. A shallow tray is best or the ice cream will be too hard to eat with a fork. Line the tray with strips of baking paper for getting the ice cream out easily
- Pour the cream and the condensed milk into the bowl of your mixer along with the vanilla. Beat till light and fluffy. (Yes you can over beat it just as if it is cream). Beat till soft peaks form then divide amongst your moulds. I popped a couple of frozen raspberries into the bottom of each mould before filling with cream. Freeze.
- To make the caramel. Put the brown sugar into a pot with the coconut cream. Heat on low till the sugar is dissolved then turn the heat up to high and boil till reduced by half. Pour into a container and store till needed
- When you are ready for your BBQ. Pop the dessert plates in the freezer or fridge. get the caramel sauce out to come to room temperature. You can unmould your ice cream and put back onto a tray or plate and refreeze ( Put cling film between any that are on top of each other)
- When you have had dinner. give the babecue a little wipe over with paper then turn back on. Lay down the foil and close the lid till the plate is hot. Put the butter onto the foil then spread out the fruit onto the foil and lightly brown on both sides. put into a plate and put this on the table along with the extra raspberries or strawberries and the sauce.
- Take the plates and the ice cream from the freezer and let everyone build there own special creation.
No Barbecue? How sad look here
This post was supported by Barbeques Galore
Want more no churn Ice Cream?. Look here