How To Make The Perfect Coconut Lime Ice Cream

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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.