I wanted to try out making ice cream using coconut milk as the base, and got it in my head that I needed to add lots of toasted coconut and fresh lime flavor to it, too. This “ice cream” is bright and refreshing. It’s not overly sweet, and the tartness from the lime zest and juice really brighten it up. It was pretty easy to put together, and it tasted great! I’m thinking this would be great with a little rum poured over a scoop, too. Stay tuned for that experiment. I’m doing it in the name of science, people. Really. ;). I scooped our portions before it completely set, because I wanted it to be a little soft still. For leftover ice cream, set it out on the counter for a bit so it isn’t as hard to scoop. Enjoy!
This “ice cream” is bright and refreshing. It’s not overly sweet, and the tartness from the lime zest and juice really brighten it up. It was pretty easy to put together, and it tasted great!
2 cans (13.66 ounces each) unsweetened coconut milk (not lite), chilled
1 tablespoon lime zest
1/4 cup freshly squeezed lime juice
1/3 cup sugar
1 cup toasted sweetened flaked coconut, divided
Process in ice cream maker according to manufacturer’s instructions.
When ice cream is done, spoon in 3/4 cup of the toasted coconut and stir to combine. Transfer ice cream to container, cover and freeze until firm.
Garnish with the remaining toasted coconut when serving.
- Serving Size:
- Calories: 333
- Sugar: 16.5 g
- Sodium: 55.4 mg
- Fat: 28.1 g
- Saturated Fat: 25.1 g
- Carbohydrates: 22.6 g
- Fiber: 1.5 g
- Protein: 2.8 g
- Cholesterol: 0 mg
Keywords: toasted coconut, coconut lime, vegan ice cream