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Blueberry, coconut & lime ice cream

Blueberry, coconut & lime ice cream

A star rating of 4.4 out of 5.15 ratingsRate
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  • Preparation and cooking time
    • Prep: -
    • Plus several hours freezing
  • Easy
  • Serves 4 - 6

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)
Nutrition: per serving for six
low insalt0.05g


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


  • 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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