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Coconut Lime Ice Cream

Recipe by: Buns

"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."

Directions
Ingredients
Nutrition

Directions

Prep30 m
Cook
Ready In3 h 30 m

1Whisk 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.
2Transfer 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.
3Scoop 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.

Ingredients