Name: Blueberry, coconut & lime ice cream
Prep time: 25 min
Total time: 10 h
Yield: 6
Cuisine: British
Ingredients: 2 limes; 140g golden caster sugar; 125g punnet blueberry; 200ml carton coconut cream; 284ml carton double cream; extra blueberries to serve

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Blueberry, coconut & lime ice cream

Blueberry, coconut & lime ice cream

Mary Cadogan

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Serves 4 - 6

Easy

Prep: 20 mins - 25 mins

Plus several hours freezing

A star rating of 4.4 out of 5.15 ratingsRate

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This zingy ice cream is really worth making - and you don't even need to use an ice cream maker

Freezable (Can be frozen when uniced)

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Ingredients

Nutrition

Units:

MetricUS

2 limes
140g golden caster sugar
125g punnet blueberry
200ml carton coconut cream
284ml carton double cream
extra blueberries

to serve

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Nutrition: per serving for six

kcal429
fat35g
saturates24g
carbs29g
sugars25g
fibre1g
protein3g
salt0.05g

low

Method

step 1

Finely grate the zest from one of the limes and squeeze the juice from both. Put in a small pan with the sugar and heat gently, stirring to dissolve the sugar. Add the blueberries and simmer for 2 minutes, just until the skins start to split.
step 2

Pour the blueberry mixture into a bowl and stir in the coconut cream. Leave to cool. Whip the cream in a large bowl until it just holds its shape, then gradually stir in the blueberry mixture. Put the bowl in the freezer for about 1 hour, until the mixture is set about 3cm in from the edges.
step 3

Remove from the freezer and mix it all together using a whisk. When it’s fairly smooth, return to the freezer for a further hour, then repeat the whisking one more time. Transfer the ice cream to a rigid container, cover and freeze until firm, or for up to a month. Before serving,move to the fridge for 30 minutes to soften it. Serve with extra blueberries scattered over.

Recipe from Good Food magazine, May 2003

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A star rating of 4.4 out of 5.15 ratings

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