Coconut Lime Ice Cream is light, refreshing, and delicious! The recipe comes from my cute new friend, June Williamson’s cookbook, Thai Food Made Easy. My sister Rachael met June when she (Rachael) took one of her (June’s) cooking classes. June’s cookbook has simple and fabulous recipes, so check it out!
One of my favorite things about coconut lime ice cream (aside from the way it tastes, of course) is how easy it is to make. No fancy machine or ice cream freezer is necessary.
Just mix it up, and put it in your freezer. In a few hours you’ll have a fresh treat that’s perfect for summer!
Easy Step-By-Step Instructions for Coconut Lime Ice Cream
Remove from heat, and allow to cool completely. Whisk occasionally to speed up the process.
Free Printable Recipe for Coconut Lime Ice Cream
Coconut Lime Ice Cream
Ingredients
- 1 13.5 ounce can coconut cream (NOT cream of coconut)
- ½ cup half-and-half
- ¾ cup granulated sugar
- ½ coconut, shredded
- 2 tablespoons fresh lime juice
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- ¼ teaspoon salt
Instructions
- Combine all ingredients in a small saucepan, and cook over medium heat until sugar is dissolved. Pour into freezer-safe container, and let cool completely. Cover tightly, and freeze several hours or overnight.
Notes
Mixture may also be churned in an ice cream freezer.