Coconut and Lime Ice Cream with Raspberries and Mango
Photography by Aaron McLean.
Not a true ice-cream but still very delicious and super quick to make. Best served when just starting to soften and topped with lots of fresh fruit.
Serves: 4-6
INGREDIENTS
200ml coconut cream
200ml cream
200ml condensed milk
finely grated zest 2 large limes
1 tablespoon lime juice
1 tablespoon Malibu liqueur (optional)
To serve
thick coconut cream
toasted shredded coconut
fresh berries and mango or other favourite fruit
METHOD
Line a freezer-proof dish or tray with plastic wrap.
Place all the ingredients except the lime juice and Malibu in a large bowl and whisk for a couple of minutes until thickened a little and the mixture is light and airy.
Stir in the lime juice and Malibu if using.
Tip into the lined dish or tray and cover. Freeze for several hours or overnight until firm.
Remove from the freezer 30 minutes before serving to allow it to soften slightly.
Scoop out and serve with a drizzle of coconut cream, fresh fruit and the toasted coconut.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!