Pina Colada Ice Cream

1x 400ml (13.5 fl oz) can Trade Aid coconut milk

1x 450g (16 oz) can pineapple chunks in natural juice

1/2 can condensed milk

grated zest of 1x lime

Place all ingredients in blender, and blitz until the pineapple is completely crushed and everything is well combined.

Pour everything into an ice cream maker and churn according to manufacturer's instructions.

Turn ice cream into a freezer proof container, and place a piece of baking paper directly over the surface of the ice cream (helps to stop it turning icy).

Remove from freezer 10 to 15 minutes before serving to soften slightly.