Cotton Candy Rock N Roll Ice-Cream

Recipe by
Total Time:
2-3 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: No-Bake Recipe
Difficulty: Medium

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  • For cotton candy ice cream:
  • 400 ml can - coconut milk
  • 2 tsp - gelatin
  • 1 cup - castor sugar
  • 1 cup - water
  • For cotton candy garnish:
  • 2 cups - shredded coconut
  • 1/3 cup - boiling water
  • 1.5 cups - soft brown sugar or palm sugar

How to Make Cotton Candy Rock N Roll Ice-Cream

  • Place water in a small pan.
  • Add sugar, bring to the boil, stirring until dissolved.
  • Add gelatine, stirring until dissolved.
  • Remove from heat.
  • Add the coconut milk.
  • Transfer mixture to an ice-cream machine and chill and churn.
  • Or, pour mixture into a shallow tray and place in freezer.
  • Allow to freeze only a little around the edges, then beat to break up the ice crystals.
  • Repeat the process once more before allowing mixture to freeze completely.
  • To make cotton candy garnish:
  • Place coconut in a bowl and pour boiling water over it.
  • Turn gently to moisten thoroughly.
  • Place sugar and water in a medium pan, dissolve sugar over a moderate heat.
  • Bring to the boil, add coconut. Stir frequently over moderate heat until the syrup has almost evaporated.
  • Reduce the heat to low and stir continuously until the mixture is quite dry.
  • Remove from heat the moment the mixture starts to smell toasted and turns golden.
  • Stir until almost cold, spread out to cool on a buttered baking tray.
  • The cotton candy will be crystallised and sugary when cold. Break into small pieces for serving.
  • Store in an air tight container.