Cheat’s lime, coconut and rum ice cream
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Jonathan Gregson.
Cheat’s lime, coconut and rum ice cream
Serves: 4
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
571Kcal
Fat
48gr
Saturates
32gr
Carbs
28gr
Sugars
27gr
Fibre
2gr
Protein
2gr
Salt
0gr
Debbie Major
Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major
Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Ingredients
- 50g desiccated coconut
- 2 large juicy limes
- 3 tbsp Malibu or white rum
- 100g icing sugar
- 300ml double cream
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Sprinkle the coconut on to a baking tray and toast for about 3 minutes until golden. Remove and leave to cool.
- Finely grate the zest from 1 of the limes, cover and set aside. Squeeze the juice from both limes until you have 75ml. Pour the juice into a mixing bowl and stir in the Malibu or rum and icing sugar, then the cream. Whisk using a hand-held electric whisk until the mixture forms soft peaks. Stir in the toasted coconut. Spoon into a sealable container, cover and freeze overnight. There's no need to stir as it freezes.
- Remove the ice cream from the freezer 20 minutes before serving. Scatter over the reserved lime zest. Serve with finely diced pineapple that has been tossed with chopped mint and a little sugar.
