Blueberry coconut and Lime Ice cream Recipe

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

Prep: 20 mins - 25 mins Plus several hours freezing

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

Cooking Directions:

  1. Finely grate the zest from one of the limes and squeeze the juice from both.
  2. Put in a small pan with the sugar and heat gently, stirring to dissolve the sugar.
  3. Add the blueberries and simmer for 2 minutes, just until the skins start to split.
  4. Pour the blueberry mixture into a bowl and stir in the coconut cream
  5. Leave to cool.
  6. Whip the cream in a large bowl until it just holds its shape, then gradually stir in the blueberry mixture. 
  7. Put the bowl in the freezer for about 1 hour, until the mixture is set about 3cm in from the edges.
  8. Remove from the freezer and mix it all together using a whisk.
  9. When it’s fairly smooth, return to the freezer for a further hour, then repeat the whisking one more time.
  10. Transfer the ice cream to a rigid container, cover and freeze until firm, or for up to a month.
  11. Before serving,move to the fridge for 30 minutes to soften it.
  12. Serve with extra blueberries scattered over.

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