Blueberry, coconut & lime ice  cream

Blueberry, coconut & lime ice cream

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(12 ratings)

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Cooking time

Prep: 20 mins - 25 mins Plus several hours freezing

Skill level

Easy

Servings

Serves 4 - 6

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

Nutrition and extra info

Additional info

  • Can be frozen when uniced
Nutrition info

Nutrition per serving for six

kcalories
429
protein
3g
carbs
29g
fat
35g
saturates
24g
fibre
1g
sugar
25g
salt
0.05g

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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Method

  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.

Recipe from Good Food magazine, May 2003

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Comments

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Blondie_jd's picture
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Fantastic recipe. Very easy to make .... We loved it!

juliebahrain's picture
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Great :)

amywan's picture
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This was my first go at making ice cream using an ice cream maker. It turned out brilliantly. The texture was smooth and creamy, and the combination of flavours worked so well. The tangy blueberries and hint of zesty lime is balanced with subtle coconut flavour. The natural colour of the blueberries made it look even more appealing. Served this with leftover blueberries. Will definitely be making this again very soon!

jennypiccolo's picture

Oh dear, I thought it was quite nice, but my whole family hated it,so it ended up in the bin

phantom's picture

This was lovely, I made it in my ice cream maker and it turned out fine.

jayneabr's picture

not tried recipe but agree with Janet make the dish as shown. Always great results from GF magazine.

angeloftheuk's picture

can you use an icecream maker if you want?

johnno's picture
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Made this last weekend to try it out, everybody loved it

jonnyloveslaura's picture
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Odd flavour and texture, think i'll try the lemon, coconut, raspberry combination mentioned by Maria next time.

wilsonc's picture

You can buy tins of coconut cream in Waitrose. 160ml.

shaheenbangi's picture

Did anybody have difficulty finding coconut cream? coconut milk is different and much to liquid.

tarik_davis's picture
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Lovely !

mo_dk81's picture

I made this a few weeks ago and it turned out great. I also made another batch where I changed it to a Raspberry, Coconut and Lemon Ice Cream. I used 125 g of fresh raspberry's and only one lemon, but otherwise I stuck to the original recipe. I think it turned out a bit better than the blueberry batch.

cookingkiwi's picture
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Delicious

jenniferpl2004's picture
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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

sapastanaga's picture
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Very original mixture of flavours. So easy to do, very good recipe!

gervais's picture
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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?!

marandha2774's picture

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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