Three glass bowls of green ice cream

Pea, coconut and lime ice cream

Name: Pea, coconut and lime ice cream
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: Makes 600g
Ingredients: 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

Nadine Brown

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Makes 600g

Easy

Prep: 15 mins

Cook: 5 mins

Plus churning and freezing

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Fresh garden peas are the star ingredient in this spring-hued ice cream flavoured with coconut milk and a splash of vodka

Gluten free

Vegan

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Try this pea, coconut and lime ice cream, then check out our tarragon ice cream, brown butter ice cream, nutmeg ice cream and more ice cream recipes. For more unique ice creams, check out our trend spotlight on unusual ice cream flavours.

Ingredients

Nutrition

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.

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Nadine Brown

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