If you’re looking for a way to cool off this summer, then my refreshing courgette, coconut and lime ice will hit the spot. It’s a cross between an ice cream and a sorbet – the coconut brings a creamy taste, but the courgette keeps it fresh and light, with the added zing from the lime. Served at the end of a summer dinner with family or friends, it’s the perfect palate cleanser. And because we’re using coconut milk, it’s also vegan.
Courgettes aren’t just for savoury dishes
Courgettes are brilliant in sweet and frozen treats too – check out the list below for more delicious courgette desserts. This refreshing courgette coconut, lime ice is cool, creamy and has a bright citrus lift that makes it perfect for hot summer days. The courgette blends seamlessly into the mixture, adding softness and body without a strong flavour, letting the lime and coconut shine. It’s simple, unexpected and a lovely way to use up courgettes when the garden is overflowing.
The versatility of courgettes
This recipe shows just how versatile courgettes can be. It’s the kind of recipe you make when the sun is high, the garden is full, and you want something simple and cooling. A cross between an ice cream and a sorbet, it’s lighter than a traditional ice cream. And because we’re using coconut, we’re keeping it vegan too.
Other sweet courgette recipes
If you’re looking for other ‘sweet treat’ recipes using courgettes, then here are a few from the blog:
- Chocolate and courgette brownies
- Carrot and courgette muffins
- Courgette lemon and poppy seed loaf cake
As we’re using coconut milk, this dessert has a shorter shelf life than traditional ice cream. Best eaten within 48 hours of making, but keeps up to 2 weeks before ice crystals start to appear. To slow this process, cover with greaseproof paper and ensure you use a container that is as full as possible. The less air trapped in the tub the better.
Refreshing courgette, coconut and lime ice cream
Ingredients
- 500 g courgette
- 400 ml can of coconut milk
- 120 ml coconut cream
- 100 ml maple syrup
- 1 tsp vanilla paste
- 1 lime zested
- 2 tbsp desiccated coconut
- pinch sea salt
Instructions
- Peel the courgettes and cut into chunks. Steam for 4-5 minutes until just soft – you don’t want them too watery. Set aside to cool and refrigerate for at least an hour.
- Put all the other ingredients in a saucepan and bring to a very slight simmer. Turn right down and leave to infuse for 30 minutes.
- Take off the heat, cool to room temperature, then chill in the fridge for at least an hour.
- When the courgette and coconut mixture are both thoroughly chilled, drain the courgettes of any residual water, and tip them both into a blender. Blend for a few minutes until completely smooth.
- If you have an ice cream maker, follow the instructions to churn the ice cream, then pour it into containers and freeze until ready to serve.
- If you want to follow a ‘no-churn’ method, you will need use a large plastic container, with a lid, and pour the mixture in. Freeze this for an hour. Remove and whisk from the outside in with a fork. Repeat this process 3 times. Then freeze until solid, for around 2-3 hours.
- This makes a very refreshing dessert in the hot weather – a cross between an ice cream and a sorbet.
Notes
- This isn’t your normal ‘creamy’ ice cream. Expect a refreshing cross between an ice cream and a sorbet.
- As we’re using coconut milk, this dessert has a shorter shelf life than traditional ice cream. Best eaten within 48 hours of making, but keeps up to 2 weeks before ice crystals start to appear. To slow this process, cover with greaseproof paper and ensure to use a container that is as full as possible. The less air that’s trapped in the tub, the better.