ThermOMG Recipes

Inspiring recipes for the Thermomix 

Lime and Coconut Icecream

On my recent trip to visit a friend (Robeena) in Margaret River, we popped into an ice creamery to treat the kids (and us!).  Robeena asked them if they were going to make their Lime and Coconut ice cream again but due to no limes on their trees there was no sign of her favourite icecream returning.  So of course I suggested we make our own!  The two of us worked on the dairy free recipe to our tastebuds and we loved it.  You need to give it enough zing with just a coconut undertone.   We had ourselves a winner for sure, until the morning when we had another look and it had set rock hard!!!  So if you are making the dairy free version just take note that it will need to be left out to thaw a bit (like sorbet).  

Today my mission was to make a dairy version that would set like icecream and it is equally delicious - just a little, well probably alot more creamier.  I hope you all like it as much as we did.  Eb and Beens xx

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Dairy Free Version

  • 1100g water
  • 300g dry shredded coconut
  • 4 large egg yolks
  • 100g sugar
  • Zest of 1 lime
  • Juice of 3 limes (depending on limes)
  • Pinch salt

Add water and coconut in the bowl and cook for 20 minutes at 100deg Speed 4.  Blitz by slowly taking the dial up to Speed 8 for 1 minute.  Strain mix through a sieve and allow to cool.

Add cooled coconut milk/cream, yolks, salt, sugar, zest and juice to the bowl.  Start with juice of 2 limes and test at the end of cooking.  Cook for 7 minutes at 80deg Speed 4.

Taste the mix – add more lime until it has the right balance for you.

Pour into a container and place in the freezer.  When almost completely frozen remove and place into the bowl in spoonfuls.  Blitz on Speed 7 until well blended.

Note.  We found that this recipe was best served straight away.  The remainder of the mix was returned to the freezer where is set rock hard.  You would need to leave out for awhile before eating again.

Dairy Version

  • 400g cream
  • 200g milk
  • 300g dry shredded coconut
  • 3 large egg yolks
  • 100g sugar
  • Zest of 1 lime
  • Juice of 3 limes (depending on limes)
  • Pinch salt

Add all ingredients into the bowl and cook for 8 minutes at 80deg Speed 4.  Blitz on Speed 8 by slowly taking the dial up.  Strain through a sieve.  To get extra liquid out place the coconut in a nut bag or muslin or I used a fresh Chux and squeezed out all the juice. 

Taste the mix and add more lime if needed.  Pour into a container and place in the freezer.  When almost completely frozen remove and place into the bowl in spoonfuls.  Blitz on Speed 7 until well blended.