Blueberry, coconut & lime ice cream
- Preparation and cooking time
- Prep: -
- Plus several hours freezing
- Easy
- Serves 4 - 6
Skip to ingredients
- 2 limes
- 140g golden caster sugar
- 125g punnet blueberry
- 200ml carton coconut cream
- 284ml carton double cream
- extra blueberriesto serve
Nutrition: per serving for six
- kcal429
- fat35g
- saturates24g
- carbs29g
- sugars25g
- fibre1g
- protein3g
- salt0.05glow
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.
