Making a no-churn ice cream has been on my to-do list since the dawn of time so I’ve decided to go out on a limb and dedicate this frozen experiment of convenience to some delicious Australiana. Enter: the Iced VoVo. It’s proper grouse. Ace. A real corker. ONYAAAAAA MATES.
The Iced VoVo has been around for over 100 years (for a relatively new country like us I’m sure that’s some sort of historic achievement, right?). Breaking it down it’s basically a buttery biscuit topped with fondant, strawberry jam and coconut – naturally an inviting combination for the base of any ice cream. I never really liked them when I was younger (I had a thing with desiccated coconut) but obviously times and palettes change! This recipe is a bit ridiculous, but lots of fun. Be warned though it’s super creamy and really sweet so give your dentist a heads up before throwing this in your freezer.
1 x 395ml can sweetened condensed milk
600ml thickened cream (around 2 cups)
300g Iced VoVo biscuits (1 1/2 packtes)
1/2 cup desiccated coconut
1/3 cup strawberry jam
1 tsp vanilla extract
1. Combine condensed milk and vanilla in a large bowl.
2. In another bowl, whip cream until stiff peaks form. Carefully fold cream into the condensed milk. Crush Iced Vovo biscuits in food processor (or with a large, heavy kitchen utensil) and combine with cream mixture along with the coconut.
3. Place jam in a small heat proof bowl and microwave for 30 seconds. Mash with fork to remove lumps (discard any large chunks of strawberry that do not budge). Drizzle over ice cream and gently swirl through. Freeze for a few hours, ideally overnight.
For those who don’t have access to these across the other side of the world I ask you, is there any sort of vague equivalent? Do tell!