Coconut Ice Cream (served with Lime syrup)

Ideal for dinner parties, whisk your guests away to the Caribbean with this delicious home-made ice cream


Ice Cream

  • 3 Egg yolks
  • 100g caster sugar
  • 5 tablespoons coconut milk powder
  • 400ml St Helen's Farm goats milk (we used whole milk)
  • 100ml St Helen's Farm goats natural yogurt
  • ½ teaspoon vanilla extract
  • 1 teaspoon cornflour

Lime Syrup

  • 100g sugar
  • 100ml water
  • Zest of 1 lime (use peeler and cut into fine strips)
  • 100ml lime juice
  • 1 level teaspoon arrowroot


Serves 4
Preparation time 30/40 minutes plus freezing time

Whisk egg yolks, cornflour and sugar together until thick, light and fluffy.
Warm milk and vanilla in a saucepan, add coconut milk powder until dissolved. Pour over egg mixture, whisk together with natural yogurt, return to gentle heat stirring constantly until thickened slightly.
Take off heat, allow to cool completely.

Pour into ice cream maker following instructions
Freeze in an ice cream container for 2 hours, then whisk again, return to freezer and repeat again after 2 hours. Freeze until required.

Lime Syrup

Dissolve water and sugar together in heavy based saucepan, add zest and simmer gently for 15 minutes. Mix arrowroot with lime juice, pour into saucepan, bring back to simmer point until thickened and clear.

Cool, serve with ice cream 

Drizzle with lime syrup to serve!