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Coconut Lime Ice Cream

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Coconut Lime Ice Cream is a creamy tropical frozen dessert made with rich coconut milk, coconut cream, and fresh lime. Sweet coconut and bright citrus create a refreshing balance perfect for warm-weather desserts.

Ingredients

  • 1 can full-fat coconut milk
  • 1 can coconut cream
  • 3/4 cup granulated sugar
  • 1 tablespoon finely grated lime zest
  • 1/3 cup fresh lime juice
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/2 cup toasted shredded coconut, optional

Instructions

  1. Add the coconut milk, coconut cream, and sugar to a medium saucepan.
  2. Warm over medium-low heat, stirring frequently, until the sugar is completely dissolved. Do not bring the mixture to a full boil.
  3. Remove the saucepan from the heat and stir in the vanilla extract and salt.
  4. Allow the coconut mixture to cool, then stir in the lime zest and fresh lime juice.
  5. Transfer the mixture to a covered container and refrigerate for at least 4 hours or overnight until thoroughly chilled.
  6. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually for 20–25 minutes.
  7. If using toasted shredded coconut, fold it into the ice cream during the final few minutes of churning.
  8. Serve immediately for soft ice cream, or transfer to a freezer-safe container and freeze for an additional 2–4 hours for firmer scoops.

Notes

  • Use full-fat coconut milk and coconut cream for the richest, creamiest texture.
  • For stronger lime flavor, increase the lime zest rather than adding significantly more lime juice.
  • For a mango or pineapple variation, blend the fruit into the chilled coconut base before churning.
  • Crushed graham crackers or dairy-free white chocolate can be added for extra flavor and texture.
  • Without an ice cream maker, freeze the chilled mixture in a shallow container and stir vigorously every 30–45 minutes during the first few hours to reduce ice crystals.
  • Store in an airtight freezer-safe container for 1–2 weeks. Pressing parchment paper against the surface can help minimize ice crystals.
  • Let frozen ice cream stand at room temperature for 5–10 minutes before scooping if it becomes very firm.

Nutrition

Find it online: https://thefamilycooking.com/coconut-lime-ice-cream/