Step 1

Mix coconut, grated zest, juice and powder in a bowl. Place ice cream in a large bowl, add coconut mixture and stir to combine. Transfer to a plastic container and freeze for at least 4 hours until firm.

Step 2

Meanwhile, for the syrup, place sugar in pan with 110ml water. Stir over low heat to dissolve sugar. Add zest and simmer for 10 minutes. In a small bowl, combine lime juice and arrowroot. Add to pan and cook for 2 minutes until slightly thickened. Chill. Serve ice cream with syrup and biscotti.