Cooking time: 20 minutes, plus up to 5 hours freezing
450ml coconut cream
450ml double cream
grated zest of 4 limes
a generous pinch of fine sea salt
4 tablespoons desiccated coconut, lightly toasted
1 Blitz the bananas in a food processor until smooth and creamy.
2 Transfer to a mixing bowl and add the coconut cream, cream, zest and salt.
3 Beat until smooth and creamy, then stir in the desiccated coconut.
4 Pour into an ice-cream maker and churn according to the machine instructions.
5 Alternatively, place in a freezer-proof container and freeze for 3–4 hours, then blitz in a food processor.
6 Freeze for 1 more hour then blitz again just before serving.
The Carousel thanks Sue Quinn for this recipe from her cookbook ‘Sugar-Free Cooking’ published by Hachette Australia