Tropical Strawberry Ice Cream
Creamy and delicious, this strawberry ice cream is enhanced with the tropical flavors of coconut, rum, and lime.
Freeze for up to 3 months; transfer to the fridge for 30 minutes to soften slightly before serving.
Preparation Time15 min
Preparation Time - Text15 mins, plus freezing time
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Equipmentice cream maker
Five Ingredients or LessYes
Taste and Texturecreamy, fruity
Type of Dishice cream
- One 13.5 oz (378g) can coconut milk
- 7 oz (200g) white chocolate, chopped
- 6 oz (165g) strawberries, hulled
- ¼ cup confectioners sugar
- 1¼ cups heavy cream
- Grated rind and juice of 1 lime
- 2 tbsp white rum
- Lime wedges and strawberry halves, to serve
Bring the coconut milk to a bare simmer in a small saucepan over low heat. Remove from the heat and add the white chocolate. Let stand a few minutes, then stir until the chocolate melts. Pour into a bowl and let cool.
Purèe the strawberries and confectioner's sugar in a food processor. Whip the heavy cream until soft peaks form. Add the strawberry purèe, whipped cream, lime zest and juice, and rum to the coconut mixture and fold together.
Pour into a freezerproof container and cover. Freeze at least 6 hours, or until firm. Scoop into dessert glasses, garnish with lime wedges and fresh strawberries, and serve immediately.
2008 Dorling Kindersley