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 #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.