Heat the raspberry sauce and
add the liquor. Pour the sauce over 2 scoops of ice cream, spoon the raspberries
on the sauce and sprinkle the cookies on top.
For more raspberry ice cream, check out
marbled
raspberry ice cream.
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Beat the egg whites until
fluffy. Melt the chocolate with 4 tablespoons coconut milk, stir in the egg
yolks. Mix the chocolate mixture with the coconut milk, condensed milk, almost
all of the grated coconut and stir in the egg whites carefully. Freeze for at
least 4 hours, stir occasionally. Sprinkle with grated coconut.
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