raspberry and lime ice-cream

  • 3 cups (480g) frozen raspberries
  • 1 tablespoon finely grated lime rind
  • 2 tablespoons honey
  • 400ml can coconut cream
  • 400ml can coconut milk
  • ½ cup (25g) coconut flakes, toasted
  1. Place the raspberries, lime rind, honey, coconut cream and milk in a blender and blend until smooth. Pour the mixture into a 20 x 30cm metal slice tin and freeze for 2½ hours or until firm and just frozen. 
  2. Remove from the freezer and, using a butter knife, break up the mixture into small pieces. Place the mixture in a food processor and process for 2–3 minutes or until just smooth, breaking up any large pieces with a spoon. 
  3. Spoon the ice-cream into a 2-litre-capacity tin and freeze for 3 hours or until just frozen. Sprinkle with coconut flakes to serve. Serves 6–8
RATE THIS RECIPE:
Reader ratings (4.00) 43211

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox