Transfer 1l ice cream from a tub to a mixing bowl and soften for about 50 mins.
Then fold 135 ml creamed coconut and a crumbled meringue into the ice
Spoon back into the tub, cover with cling film and close with the lid
Freeze for 4 hours
Toast 4 Liège waffles untill golden and crispy again, then cover two with lemon curd and small marshmallows.
Use a kitchen blowtorch to brown and soften the marshmallows
Cover each with another waffle and push gently
Put a scoop of the coconut/meringue ice on top, drizzle some more lemon curd over it and sprinkle with toasted coconut flakes
Finish with some more crumbled meringue
Feeds 2
(Here Kim Coverdals's original recipe in Delicious Magazine)
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