Recipe: Strawberry Ice Cream with Coconut Milk, Ginger and Lime

Cools: 3-5 hours

Prep: 20 minute

375 g strawberries

120 ml coconut milk

3 - 4 tbsp icing sugar

salt

¼ - ½ tbsp finely grated ginger

lime juice and zest

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Wash and hull the strawberries and drain well. Cover a low plastic container with kitchen paper. Gently place strawberries on the paper and freeze for at least three hours.

Shortly before you serve the ice cream, blend the frozen strawberries in a food processor. Add coconut milk, sugar, a pinch of salt, finely grated ginger, 1 tablespoon lime juice and blend finely. If consistency to soft re-freeze for 1-2 hours.

Season with a bit of lime zest and serve immediately.