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

Squeezing Limes — Start by squeezing fresh limes to produce 2 tablespoons fresh lime juice. One or two limes should do it, depending upon how fresh and juicy they are.

Coconut Lime Ice Cream Recipe — In a small saucepan combine 1 (13.5 ounce) can coconut cream (NOT cream of coconut which is loaded with sugar and other unpronounceable things), 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, and Whisk over medium heat until sugar is completely dissolved. Don’t boil.

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

Print Recipe Pin Recipe

Prep Time 5

Cook Time 10

Total Time 15

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.