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Blueberry, coconut & lime ice cream

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  • 2 lime
  • 140g golden caster sugar
  • 125g punnet blueberry
  • 200ml carton coconut cream
  • 284ml carton double cream
  • extra blueberries, to serve
Servings: 6

  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.

Estimated Nutrient Breakdown:

Calories: 2,310.07
Weight: 888.06g
Total Fat: 176.93g
Saturated Fat: 128.37g
Trans-Fat: g
Monounsaturated Fat: 33.66g
Polyunsaturated Fat: 4.96g
Protein: 15.09g

Cholesterol: 392.06g
Sodium: 122.19g
Calcium: 261.45g
Magnesium: 92.38g
Potassium: 1,109.73g
Iron: 5.94g
Zink: 2.97g
Phosphorus: 464.07

Vit A: 1,182.61
Vit B1: 0.21
Vit B2: 0.42
Vit B3: 2.71
Vit B6: 0.29
Vit B12: 0.52
Vit D: 2.00
Vit E: 2.00
Vit K1: 34.09


Caution: Tree-Nuts,Sulfites
Health Notes: Vegetarian,Peanut-Free,Tree-Nut-Free,Alcohol-Free,
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Author: BBC Good Food
Tags: Wild Food Box,Blueberry,coconut

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