• 2 1/2 CUP VANILLA ICE CREAM
• 6 TBS ORANGE LIQUEUR
• 1/2 CUP RASPBERRY SAUCE
• 75 GRAM RASPBERRIES
• 50 GRAM CHOCOLATE CHIP COOKIES, crumbled

• 1 CUP CONDENSED MILK
• 2 EGGS, split
• 100 GRAM CHOCOLATE
• 4 TBSP GRATED COCONUT
• 1 CUP COCONUT MILK

Heat the raspberry sauce and add the liqueur. 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.

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.