Coconut-Rum Ice Cream With Strawberry Sauce

1. 1

   Line a 9-by-5-inch loaf pan with plastic wrap, allowing some overhang. Whisk together the coconut milk, coconut cream and rum in a large bowl.

2. 2

   Beat the cream with an electric mixer until soft peaks form. Fold the whipped cream into the coconut mixture, then spoon into the loaf pan. Cover with the plastic wrap and freeze for at least 8 hours, stirring occasionally.

3. 3

   Place the strawberries in a large bowl, sprinkle with the sugar and let stand for 10 mins until the juices are released. Stir in the jam and lime juice.

4. 4

   Remove the ice cream from the freezer 10 mins before serving. Divide the strawberry mixture among four bowls and top with scoops of ice cream. Garnish with the mint and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.