Blueberry, coconut & lime ice cream

Recipe uploaded by

Mary Cadogan

4 ratings

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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• janet

  23 May 2009

  janet rated and commented on this recipe

  

  Marandha, you should have just tried the recipe as written, why do people insist on changing recipes to such a degree that it ceases to be the named recipe, you cant possibly pass comment on it by doing this! Try it first then adapt otherwise you will never know what you have missed! And using ready made vanilla ice cream, what's that about?!

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• Xisca

  13 June 2009

  Xisca rated and commented on this recipe

  

  Very original mixture of flavours. So easy to do, very good recipe!

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• Jennifer

  29 June 2009

  Jennifer rated and commented on this recipe

  

  I love this recipee and have made it many times. Occasionaly I do substiute the coconut cream for low far coconut milk and a half fat double cream (elmlea or something similar), it tastes fine and is less damaging to the hips, but I do prefer the original version, I normaly make double the amount though as there just isn't enough for the hungry hordes I cater for

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• CookingKiwi

  05 July 2009

  CookingKiwi rated and commented on this recipe

  

  Delicious

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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

Preparation 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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