About this recipe:Coconut milk and lime are churned together for this refreshing and tangy ice cream. Serve with mango slices for a tropical twist.
2 (400g) tins unsweetened coconut milk
225g caster sugar
240ml single cream, chilled
5 tablespoons lime juice
1 tablespoon lime zest
1 pinch salt
2 mangoes - peeled, seeded, and sliced
1 lime, thinly sliced
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Method Prep:30min › Extra time:3hr › Ready in:3hr30min
Whisk coconut milk, sugar, cream, lime juice, lime zest and salt together in a bowl until sugar dissolves. Transfer coconut mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches soft-serve consistency.
Transfer ice cream to a lidded plastic container; cover surface with cling film and seal. For best results, ice cream should be kept in the freezer for at least 3 hours or overnight.
Scoop ice cream into stemmed glasses or bowls. Garnish with mango and and lime slices.
Taste the mixture before pouring it into the ice cream machine so you can adjust the amount of sugar or lime to suit your taste. I often substitute the single cream for semi-skimmed milk, vanilla soya milk or evaporated milk. The less fat, of course, the more icy the ice cream will be. Lemon would probably work equally well, in place of lime.