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Caramel & Coconut Ice Cream


  • 600ml cream

  • 380g can caramel top ‘n’ fill

  • 2 tbs Bailey’s liqueur

  • ¼ cup shredded coconut, toasted


  • 1.

    Combine cream, caramel and liqueur in large bowl and beat until thick and creamy with an electric mixer.

  • 2.

    Fold in coconut and pour into a paper lined baking tin, cover and freeze for at least 4-6 hrs before serving.

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