i scream, you scream, we all scream for ice cream!
coconut and lime is an absolute classic flavour combination, so when i had leftover lime curd from my birthday cake i knew exactly what i wanted to make – coconut lime curd ice cream. the ice cream is smooth and creamy and the lime curd adds a beautiful pop of flavour.
i really wanted this ice cream to be dairy free so i made this coconut condensed milk which is incredible in iced coffee, and i make it way too often, but it is so perfect in the ice cream. the coconut doesn’t get lost as it can when you mix it with plain cream.
this coconut lime curd ice cream is easy to make and you can make it is a no churn version if you don’t have an ice cream maker. simply removed it from the freezer when half frozen to swirl through the lime curd and it will be amazing.
make sure you aren’t hesitant when adding the lime curd you really need it to cut through the rich creaminess of the coconut. i hope you love this as much as we did, this ice cream didn’t even last a week here before we demolished it, usually straight from the tub.
if you make this recipe or anything else from Rachael’s Foodie Life, make sure to post it and tag me so i can see all of your creations!
#rachaelsfoodielife and @rachaelsfoodielife on Instagram
coconut lime curd ice cream
- 1 portion coconut condensed milk
- 1 tin coconut cream
- 1 teaspoon vanilla bean paste
- 1 tablespoon vodka
- 3/4 cup lime curd
- 3 limes, juiced
- 4 egg yolks
- 90 grams castor sugar
- 40 grams butter, cubed
place the tin of coconut milk in the fridge over night.
the next day open the tin (DO NOT SHAKE IT FIRST) and scoop the solid cream out of the tin, reserve the liquid for another use. place the cream into a bowl with the vanilla and beat until soft peaks form, add the vodka and beat until well combined.
fold through the condensed milk. at this point turn on your ice cream maker and pour in the mixture and churn as per directions.
once churned scoop some into your freezer container and then swirl in some of the curd. i added half of my ice cream then half the curd and repeated. once all ice cream and curd is layered use a butter knife to swirl through the mix.
freeze at least 4 hours. scoop into bowls or cones and enjoy!
place all ingredients into a heat proof bowl and place over a pan of simmering water, ensure the bowl does not touch the water.
stir continuously with a wooden spoon or whisk for 10-15 minutes. the mixture will thicken.
keep stirring until the curd is viscous enough to coat the back of a spoon. remove from heat and pour into a clean jar, cool completely before using.