Coconut Lime Ice Cream
This Coconut Lime Ice Cream is a creamy, refreshing dessert that combines the rich flavors of coconut milk and the zesty tang of fresh lime.It’s the perfect tropical treat to cool down on a hot day or to impress guests at a summer party. The coconut milk base gives it a luscious texture, while the lime adds just the right amount of tanginess. This easy-to-make, homemade ice cream is sure to become a favorite!
Equipment
- Ice Cream Maker (Optional, 1)
- Saucepan (Medium, 1)
- Mixing Bowl (Large, 1)
- Whisk (1)
- Spatula (1)
- Airtight Container (For storing, 1)
Ingredients
- 2 cans 13.5 oz each Full-Fat Coconut Milk
- 3/4 cup Sugar can adjust for sweetness
- 1 tsp Vanilla Extract
- Pinch Salt
- Zest of 2 Limes
- Juice of 2 Limes
- Optional: 1/2 cup Toasted Coconut Flakes for garnish
- Optional: Splash of Coconut Rum for added flavor, optional
Instructions
Prepare the Coconut Base:
- In a medium saucepan, combine the coconut milk, sugar, vanilla extract, and a pinch of salt. Heat over medium heat, stirring occasionally until the sugar has dissolved and the mixture is heated through. Do not bring to a boil. Remove from heat and let it cool to room temperature.
Infuse the Lime Flavor:
- Once the coconut mixture has cooled, zest the limes and squeeze their juice into the mixture. Stir well to combine the lime zest and juice into the coconut base.
Chill the Mixture:
- Cover the bowl and refrigerate the mixture for at least 2-3 hours, or until completely chilled.
Churn the Ice Cream:
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions (usually 20-25 minutes). The ice cream should have a soft, creamy texture when done.
Freeze the Ice Cream:
- Transfer the ice cream into an airtight container and smooth the top with a spatula. Freeze for at least 4 hours, or until firm.
Serve:
- Allow the ice cream to soften slightly before serving. Scoop into bowls, cones, or coconut bowls and enjoy!
Notes
- Dairy-Free: This recipe is naturally dairy-free since it uses coconut milk as the base. It's a great option for those with lactose intolerance or following a vegan diet.
- Sweetness Adjustments: If you prefer a less sweet ice cream, start with 1/2 cup of sugar and adjust to taste.
- Add-Ins: You can mix in toasted coconut flakes, fruit chunks, or a drizzle of fruit syrup for extra flavor and texture.
- No Ice Cream Maker? If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes to break up ice crystals until it reaches the desired consistency.
- Storage: Store leftovers in an airtight container in the freezer for up to 2 weeks.