Remove any stems from the chillies. Warm the chillies in a saucepan with the coconut cream and 170 ml of water. Simmer for about 10 minutes, or until the chillies are tender.
Using a stick bender, whiz the chillies into the coconut cream until you have a smooth liquid that is pretty much lump free.
Stir in the lime zest and juice. Soak the gelatine in cold water for 5 minutes, or until soft and pliable.
Remove the gelatine from the water. Squeeze out any excess water, then add the gelatine to the saucepan and stir to dissolve.
Combine the sugar and dextrose, then stir through the coconut cream mixture. Remove from the heat, then strain into a bowl and cool over ice.
Cover and leave to infuse in the fridge overnight to get the most from this evil concoction.
Then churn the mixture in an ice-cream machine, as per the manufacturer’s instructions.
The ice cream will keep in the freezer for up to 4 weeks.