• 400ml full-fat coconut milk
  • 250ml coconut cream
  • 150g coconut oil
  • 75g golden syrup
  • 125g cane sugar
  • 2 tsp vanilla extract
  • 200g Oreo biscuits, crumbled into large chunks


  1. 1

    Add the coconut milk, cream, oil, golden syrup and sugar to a large saucepan and cook over a medium heat, stirring often, for 3-4 minutes until the mixture combines and comes to a simmer.

  2. 2

    Transfer the mixture to a blender, cover very tightly and blend for 30 seconds. Pour into an airtight container, then stir in the vanilla extract and a pinch of salt.

  3. 3

    Cover the mixture and chill in the refrigerator overnight or until very cold. Pour into a wide freezable container, then freeze for 45 minutes. Remove from the freezer and give a vigorous stir with a whisk, breaking up any frozen sections. 

  4. 4

    Place back in the freezer and check every 30 minutes, whisking well each time. After 1½-2 hours, it should be quite thick. Carefully fold in most of the Oreo pieces, scattering the remainder over the top. Cover and freeze until solid.

Nutritional Details

Each serving provides
  • Energy 1281kj 306kcal 15%
  • Fat 22.5g 32%
  • Saturates 18.1g 91%
  • Sugars 19.5g 22%
  • Salt 0.26g 4%

% of the Reference Intakes

Typical values per 100g: Energy 1545kj/369kcal

Each serving provides

24.6g carbohydrate 0.5g fibre 1.2g protein

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