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Blueberry, coconut & lime ice cream

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

  • Prep: 25 mins
    Plus several hours freezing
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 429
  • Carbohydrates 29
  • Saturated Fat 24
  • Sugar 25
  • Protein 3
  • Fat 35
  • Fibre 1
  • Salt 0.05

Nutrition per serving

  • Calories 429
  • Carbohydrates 29
  • Saturated Fat 24
  • Sugar 25
  • Protein 3
  • Fat 35
  • Fibre 1
  • Salt 0.05

Ingredients

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

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.

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