Nectarine, coconut and rum ice-cream cake – Food & Home Magazine
Indulge in a summer treat with Nectarine, Coconut and Rum Ice-cream Cake – perfect for sweet moments! Serve with extra nectarine slices.
Ingredients
- <h3>BASE</h3>
- 150g salted peanuts
- 150g ginger biscuits
- 110g butter, melted
- <h3>ICE CREAM</h3>
- 6 nectarines, stones removed and roughly chopped + extra wedges, to serve
- 400g coconut milk
- 1 x 385g tin condensed milk
- 10ml (2 tsp) vanilla essence
- pinch salt
- 45ml (3 tbsp) white rum
- 375ml (1½ cups) fresh cream, whipped
- 150g cake mix fruit
- 150g nut brittle + extra, to sprinkle
- 150g dark chocolate, roughly chopped
- 5ml (1 tsp) canola oil
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