If you have ever tried to grate ginger root, you’ll be aware that it becomes very stringy and difficult to separate.
The way to avoid this and be able to easily grate the ginger root is to freeze it first. Once frozen you can easily grate off as much as you require without any problem.
I developed a taste for mango a while ago; I now far prefer mango and orange juice over pure orange. So when I wanted another fruity ice cream mango was my go to choice.
I made a mango cheesecake a while ago that didn’t work well. For that I used a fresh mango and it was a nightmare trying to peel the mangoes, so for the ice cream I used a tin of mangoes.
Based on the vanilla ice cream this coconut one is a really nice variation. Using only desiccated coconut I was a little worried when making it that the coconut taste might be very subtle. It wasn’t. The coconut taste was very strong making for a delicious ice cream R enjoy alongside a glass of dark rum.
I used a full box of desiccated coconut(it had gone out of date a while back some figured I might as well use it all up), but I image that the coconut taste would have been as good with only half a box.
These biscuits are an adaptation of the Oat and Almond Crumble Cookies recipe from things {we} make. I have replaced the flaked and ground almonds from the original recipe with cocoa powder and chocoloate chips.