It’s hard to believe the Summer’s almost over. I mean don’t get me wrong, I’m pumped that fall is just around the corner, but I feel like this summer just flew by. I had big plans and to be honest, this summer was kind of unpredictable. Certain complications made it difficult for me to continue testing recipes regularly but I managed to get everything done.
So all in all this summer has been a bit of a rollercoaster, and in some ways I’m looking forward to getting back to the scheduled life I have during the school year. But it’s always tough to go back to a more demanding and stressful schedule, so I’m not really looking forward to that. But rest assured, rain or shine, there are some pretty great recipes coming your way.
So let’s talk about this recipe. I made one similar to it last year, with peaches and burnt sugar ice cream. It was a big hit so I decided to do a different flavor combo this year. I’ve always liked the idea of baking with plums, but they’re kind of tricky to work with. I tried to make a plum creme brûlée a while back and it failed pretty spectacularly. So this recipe was my chance to redeem myself.
Describe this Dessert to Me
Taste: The ice cream has a sweet coconut flavor, which is complimented by a dash of cardamom and swirls of vanilla. The shortbread has a toasted coconut core flavor, with accents of sharp black pepper that blends beautifully with the buttery nature of the shortbread. Finally, the plums add this sweet and tart flavor that blends beautifully with the coconut.
Texture: The ice cream has an impressively light and creamy texture for a no churn recipe, which works beautifully with the buttery and delicate shortbread. The plums on top add a little juiciness and a slight crunch from the caramelized exterior.
Ease: This recipe has three different parts, so it takes some time to make it, but none of the layers are especially difficult. The ice cream is a no churn recipe so it comes together quickly and painlessly. The shortbread is similar, in that it requires no fancy steps and comes together in one bowl. Finally, the plums, which also take very little time and no fancy techniques. So this recipe may be a little time consuming, but there’s nothing that’s difficult from a technical point of view.
The Ice Cream
This uses a classic no churn ice cream base, with whipped cream and condensed milk. We add a little toasted shredded coconut, a dash of coconut extract, and little bit of cardamom. The cardamom isn’t really its own flavor, it more serves to highlight the coconut. This no churn formula is pretty remarkable, because it’s so simple but still manages to achieve the texture of a classic custard based ice cream.
The Shortbread
This is almost the exact same shortbread as my coconut lime shortbread from two summers ago. The only difference is there’s no lime, instead there’s a little black pepper. This shortbread uses the same basic formula as a classic shortbread with butter, sugar, flour, and cornstarch. We get the coconut flavor to come through by using coconut oil in place of some of the butter, shredded coconut, and a little coconut extract. A little fresh cracked black pepper adds this slight sharpness that gives the shortbread, and the dessert as a hole, more depth.
The Plums
I don’t dress up the plums very much in this recipe so that their natural flavor can really shine through. All we do is sprinkle them with a little brown sugar and grill them in some butter until the sugar is a little caramelized. This ties the plums together with the shortbread, and it makes them softer and juicier to really compliment the ice cream and shortbread. The whole thing is kind of like a deconstructed coconut plum pie a la mode.
Grilled Plums with Coconut Ice Cream and Coconut Black Pepper Shortbread
Ingredients
Coconut Ice Cream
- 2 cups heavy cream
- 1 14 oz can sweetened condensed milk
- ½ cup sweetened shredded toasted coconut
- ½ teaspoon coconut extract
- 1 teaspoon vanilla extract
- a pinch of salt
- a dash of cardamom
Coconut Black Pepper Shortbread
- ⅔ cup sweetened shredded coconut
- ¾ cup unsalted butter at room temperature
- ¼ cup unrefined coconut oil
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- ½ teaspoon salt
- ½ teaspoon fresh cracked black pepper
- ¼ cup cornstarch
- 2 cups all purpose flour
Plums
- 4 small plums sliced in half with the pit removed
- ¼ cup brown sugar
- 1 Tablespoons unsalted butter
- fresh cracked black pepper
Instructions
Start by making the ice cream
- In a large bowl using either a hand or stand mixer fitted with a whisk attachment, whip the cream on high speed to stiff peaks. Add the sweetened condensed milk, shredded coconut, coconut extract, vanilla extract, salt, and cardamom. Mix on medium speed until JUST combined. You don't want to over-mix this, or the cream might deflate.
- Pour the ice cream into a loaf pan, cover with cling wrap, and freeze for 4 hours, or until firm.
Make the shortbread
- Preheat the oven to 325℉. Line a 7×11 inch rectangular baking pan with parchment paper. Set aside.
- In a food processor, pulse the shredded coconut until broken down a little. You just want to chop it down some so there are no big pieces. Set aside.
- Add the butter, coconut oil, and sugar to a large mixing bowl and, using a hand or stand mixer fitted with a paddle attachment, beat on medium high speed until creamy and fluffy. Add the vanilla extract, coconut extract, salt, and pepper, and mix until just combined. Once combined, add in the cornstarch and four and mix on low speed for 30 seconds, and then turn it up to medium speed and continue to mix for 1 minute until a thick dough forms. Fold in the shredded coconut so it's evenly combined.
- Press the dough into the previously prepared baking dish. Try and get it as compact and even as possible. Poke the top of dough with a fork all over to prevent air bubbles. Bake for 42-45 minutes or until slightly browned on the sides. Oven times may vary depending on what kind of oven you're using. Allow the shortbread to cool in the pan set on a wire cooling rack for at least an hour or until cooled completely. Then lift it out of the pan and cut into squares or rectangles (Any size will work!)
When ready to serve prepare the plums
- Heat a griddle over medium heat. As it warms up, press roughly a teaspoon of brown sugar onto the open cut surface of each plum half. Melt the unsalted butter on the warm griddle. Once melted, place the plums open side down, and cook for 1-2 minutes or until they are golden brown and slightly charred.
- To serve, scoop one or two scoops of the ice cream into each serving bowl, and top with two half plums and a crumbled piece of shortbread. Top with a sprinkle of fresh cracked black pepper and enjoy right away! Leftover ice cream will last up to 1 month sealed In the freezer, and the shortbread will last up to 5 days sealed in an airtight container at room temperature.