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.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!