Total Time
4hrs 20mins
Prep 20 mins
Cook 4 hrs

Another blueberry ice cream recipe, but this one is a bit special because of the combination with coconut and lime, which makes it a bit spicy. This works great in an ice-cream maker. Adapted from a recipe by Kate McGhie (the original had too much lime juice in it).


  1. Finely grate the zest from one of the limes and juice both.
  2. Heat zest, half of the juice, and the sugar over low heat and dissolve.
  3. Add blueberries and simmer until the berries start to pop their skins (don't overcook!).
  4. Allow to cool for about five minutes and stir in coconut cream.
  5. Allow to cool to room temperature.
  6. Lightly whip cream.
  7. Fold in blueberry mixture.
  8. Add the rest of the lime juice while tasting for balance -- don't put in too much or it will easily overpower the berry taste.
  9. Put in a container and freeze for about an hour or until the mixture is set a few centimeters from the edges.
  10. Whisk until smooth and freeze for another hour; whisk again.
  11. Freeze until firm.


Most Helpful

This had a good flavour, but next time I would puree the berry mixture as the end result had whole frozen blueberries in it, which were like big berry-flavoured icy lumps and spoiled the texture.

Jo C February 01, 2009

Delicious! The coconut flavour is a bit more subtle than I expected. This was the first success I had with my new ice cream maker, and I will definitely make it again.

Lu, Falling. March 15, 2007

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