Tropical Strawberry Ice Cream

1. 1

   Bring the coconut milk to a bare simmer in a small saucepan over low heat.

2. 2

   Remove from the heat and add the white chocolate.

3. 3

   Let stand a few minutes, then stir until the chocolate melts.

4. 4

   Pour into a bowl and let cool.

5. 5

   Puree the strawberries and confectioner's sugar in a food processor.

6. 6

   Whip the heavy cream until soft peaks form.

7. 7

   Add the strawberry puree, whipped cream, lime zest and juice, and rum to the coconut mixture and fold together.

8. 8

   Pour into a freezerproof container and cover.

9. 9

   Freeze at least 6 hours, or until firm.

10. 10

    Scoop into dessert glasses, garnish with lime wedges and fresh strawberries, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.