Bounty ice cream cake with cherries

Ingredients for 4 servings:

• 500 g vanilla ice cream
• 5 chocolate bars (e.g. Bounty)
• 180 g cherries
• 30 g desiccated coconut
• 20 g sugar
• 50 ml water
• 1 lime(s)

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 10 minutes; Total time approx. 1 day 30 minutes

Spice up vanilla ice cream quickly and easily

For the “Bounty Ice Cream,” toast the desiccated coconut in a preheated oven at 160°C (fan oven) for about 3-4 minutes on the middle rack until lightly golden brown. Remove the ice cream from the freezer and let it soften slightly at room temperature so it can be stirred and blended. Stir in 3 chopped Bounty ice creams and the cooled desiccated coconut. Fill everything into 4 dessert rings (7.5 cm in diameter) on baking paper, smooth the surface, cover with plastic wrap, and refreeze overnight. Place the water and sugar in a saucepan, add the juice of a quarter of a lime, grate in some lime zest, and stir over medium heat until the sugar has dissolved. Then simmer for another 2-3 minutes. Reduce the heat slightly, add the cherries, and simmer, covered, for about 5 minutes. Once cooled, refrigerate overnight. To serve, let the ice cream cakes stand at room temperature for a few minutes until they are no longer so hard, then remove them from the molds, drizzle with a little cherry syrup and garnish with the poached cherries and the remaining chopped Bounty.