Pea, coconut and lime ice cream
- Preparation and cooking time
- Prep:
- Cook:
- Plus churning and freezing
- Easy
- Makes 600g
Skip to ingredients
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- 200g fresh garden peas(you can also use frozen)
- 400ml tin coconut milk
- 200g caster sugar
- 2 tbsp coconut milk powder
- 1 lime, zested, ½ juiced
- 1 tbsp vodka
Nutrition: per serving (100g)
- kcal319
- fat15.1g
- saturates12.7g
- carbs40g
- sugars35.9g
- fibre2.2g
- protein3.5g
- salt0g
Method
step 1
Bring a pan of water to the boil. Simmer the peas for 2 mins 30 seconds before draining and immediately refreshing in cold water. Transfer to a bowl of iced water until needed.
step 2
Put the coconut milk, sugar and coconut milk powder in a pan over a medium heat. Stir together and simmer gently for 2-3 mins, or until the sugar has dissolved. Remove from the heat and leave to cool. Drain the peas and put in a blender along with the coconut milk mixture. Blitz until smooth. Pass through a sieve twice to get as smooth as possible, then stir in the lime juice, zest and vodka. Chill until completely cold.
step 3
Transfer the mixture to an ice cream maker and churn following the machine instructions. Serve or freeze until set to your desired firmness. Will keep in the freezer for two to three weeks.
