Blueberry Lime Coconut Ice Cream

Recipe from What's For Lunch, Honey?

150g + extra blueberries
2 limes, zest and juice
120g Muscavado sugar
200ml coconut cream
280ml heavy cream


  1. In a small saucepan add lime zest, juice and sugar and on low heat gently stir the mixture until the sugar has dissolved. Add the blueberries and simmer just until the skins of the blueberries begin to pop – approx. 2-4 minutes.

  2. Transfer the blueberry mixture to a clean bowl and stir in the coconut cream. Allow to infuse and cool.

  3. Whip the heavy cream in a separate bowl until it just begins to hold it’s shape. Slowly pour in the blueberry mixture and fold.

  4. Place the mixture in the refrigerator for approx an hour. Take out and give the mixture a good whisk until it is fairly smooth.

  5. Pour into your ice cream maker and freeze according to the manufacturer’s instructions.  

  6. Transfer to a metal container (I often use my rectangular loaf/cake pan) and freeze. Will keep for up to a month. Take out of freezer approx. 30 minutes before serving to soften, then serve with an additional scattering of fresh blueberries.

If you are making this ice cream without an ice cream maker the procedure is fairly simple:

  • Follow the steps all the way to point 4. then pour the mixture into a bowl and freeze for approx. 1 hour.
  • Remove from freezer and using an electric hand whisk, blend the mixture energetically until fairly smooth.
  • Put back into the freezer for another hour, then take out and repeat the whisking again.
  • Finally transfer the mixture into a metal container, cover and freeze.