Coconut Lime Ice Cream - Automatic Ice Cream Maker Recipe

Coconut Lime Ice Cream - Automatic Ice Cream Maker Recipe

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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, like I do."

Ingredients

3 h 30 m {{adjustedServings}} servings 371 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 371 kcal
  • 19%
  • Fat:
  • 24.5 g
  • 38%
  • Carbs:
  • 40.4g
  • 13%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 26 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Whisk coconut milk, sugar, half-and-half, lime juice, lime zest, and salt together in a bowl until sugar dissolves. Transfer coconut mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches 'soft-serve' consistency.
  2. Transfer ice cream to a lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 3 hours or overnight.
  3. Scoop ice cream into stemmed glasses or bowls. Garnish with mango and and lime slices.

Footnotes

  • Cook's Note:
  • Taste test before placing in machine, so you'll have an idea if the recipe needs more lime or sugar to suit your taste. I often substitute half and 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.
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Tasting this right out of the ice cream machine, it tastes like a light lime sherbet. I think some coconut extract might help with the coconut taste. I halved the recipe to fit in my small ice...