Blueberry, coconut & lime ice cream

Recipe uploaded by

Mary Cadogan

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Recipe by Mary Cadogan

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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.
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.
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.

Per serving for six

429 kcalories, protein 3g, carbohydrate 29g, fat 35 g, saturated fat 24g, fibre 1g, salt 0.05 g

Latest comments and suggestions

• marandha

  22 November 2007

  marandha commented on this recipe

  Haven't tied this exact recipe, but adapted it as follows. Whizz a punnet of blueberries in the mixer (can add sugar or honey to taste if desired), mix with 1/3 cup of coconut milk powder, 1/4 cup of tablespoons of dessicated coconut, & juice & grated zest of 2 limes as in the original recipe. Stir all this into a litre of slightly softened, good quality vanilla icecream & refreeze for a very creamy, tangy icecream. Great served topped with a syrup made by heating 1/2 cup castor sugar, grated zest of 1 lime & 110 ml lime juice with 1 tsp arrowroot til slightly thickened, then cooled to serve.

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Ingredients

• 2 limes
• 140g golden caster sugar
• 125g punnet blueberries
• 200ml carton coconut cream
• 284ml carton double cream
• extra blueberries , to serve

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Difficulty and servings

Serves 4 - 6

Preperation and cooking times

Prep 20 25 mins

Can be frozen when uniced

Ingredients

• 2 limes
• 140g golden caster sugar
• 125g punnet blueberries
• 200ml carton coconut cream
• 284ml carton double cream
• extra blueberries , to serve

Per serving for six

429 kcalories, protein 3g, carbohydrate 29g, fat 35 g, saturated fat 24g, fibre 1g, salt 0.05 g

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