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BBQ Dessert fruit on a plate with icecream and caramel sauce

BBQ Dessert Fruit, Frozen Vanilla Cream, Coconut Caramel

Make the no churn ice cream the day before along with your favourite sauce and you can barbecue the fruit right there at the BBQ
5 from 1 vote
Course Dessert, Summer dessert
Cuisine Australian
Servings 12


Vanilla No Churn ice cream

  • 395 gm condensed milk 1 x can
  • 600 ml cream thickend or heavy
  • 5 ml vanilla extract or 1/2 vanilla bean 1 teaspoon
  • 24 whole frozen raspberries 2 for each mould

Coconut Caramel Sauce

  • 80 gm brown sugar 1/2 cup
  • 125 ml coconut cream. Use a nice thick one.
  • 3 whole peaches cut into thick slices ( cut the cheeks off and cuthalf and then cut off the remaining ends
  • 3 whole bananas semi ripe ones cut into thick rounds
  • 1 piece foil
  • 1 tablespoon butter
  • 6 whole strawberries to serve cut in half
  • 12 whole raspberries


  • 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.