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A waffle cone stood in a small hole cut into a courgette that is lying on a white worktop and a black background. The cone is filled with two scoops of light green ice cream on top of one another, sprinkled with fine lime zest on top.
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Refreshing courgette, coconut and lime ice cream

Refreshing courgette coconut and lime ice - a cross between an ice cream and a sorbet
Prep Time5 minutes
Cook Time35 minutes
Cooling and Churning Time5 hours
Total Time5 hours 40 minutes
Course: Dessert
Cuisine: American, British, European
Keyword: Coconut, Courgette, Ice cream, lime
Servings: 10
Calories: 171kcal

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
US Customary - Metric

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.

Nutrition

Calories: 171kcal | Carbohydrates: 14g | Protein: 2g | Fat: 13g | Saturated Fat: 12g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 11mg | Potassium: 297mg | Fiber: 1g | Sugar: 10g | Vitamin A: 103IU | Vitamin C: 12mg | Calcium: 34mg | Iron: 2mg