Blueberry Coconut Lime Ice Cream

Blueberry Coconut Lime Ice Cream

Blueberry Coconut Lime Ice CreamBlueberry Coconut Lime Ice Cream


  1. Limes – 2
  2. Golden caster sugar – 140 g
  3. Punnet blueberries – 125 g
  4. Carton coconut cream – 200 ml
  5. Carton double cream – 284 ml
  6. Extra blueberries, to serve


  • Finely grate the zest from one of the limes and squeeze the juice from bot 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.
  • 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.
  • 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.

 Sugar Free Strawberry and Banana Ice Cream by Justine Pattison

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