Ingredients 1 Cup whole milk 3/4 Cup brown sugar pinch of salt 2 Cups heavy cream 1 Tablespoon vanilla Instructions In the bowl of…
Coconut Lime Ice Cream Recipe

This recipe is fast, refreshing, and delicious! NOTE: You’ll want to halve this recipe if you are using a Cuisinart or similar 1-1/2 automatic ice cream maker as I do. By Buns
- 2 (14-ounce) cans of unsweetened coconut milk
- 1 cup white sugar
- 2 tablespoons white sugar
- 1 cup half-and-half, chilled
- 5 tablespoons lime juice
- 1 tablespoon lime zest
- 1 pinch salt
- 2 mangoes – peeled, seeded, and sliced
- 1 lime, thinly sliced
Directions
- Step 1 Whisk coconut milk, sugar, half-and-half, lime juice, lime zest, and salt together in a bowl until sugar dissolves. Transfer the coconut mixture to an ice cream maker and freeze according to the manufacturer’s directions until it reaches a ‘soft-serve’ consistency.
- Step 2 Transfer ice cream to a lidded plastic container; cover the surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 3 hours or overnight.
- Step 3 Scoop ice cream into stemmed glasses or bowls. Garnish with mango and lime slices.
Cook’s Note:
Taste test before placing it in the machine, so you’ll have an idea if the recipe needs more lime or sugar to suit your taste. I often substitute half and a half for 2% milk or vanilla soy milk. I have even used canned evaporated milk (chilled) – NOT the non-fat version. The less fat, of course, the more icy the resulting product will be. Lemon would probably work equally well, in place of lime.
Nutrition Facts
Per Serving: 371 calories; protein 3.2g; carbohydrates 40.4g; fat 24.5g; cholesterol 11.2mg; sodium 26.3mg.
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