Description
A delightful no-churn ice cream recipe that combines the tropical flavors of coconut and zesty lime, perfect for hot summer days.
Ingredients
Scale
- 2 cups heavy cream
- 1 can (14 oz or 396 g) sweetened condensed milk
- 1 cup coconut milk
- 1/4 cup fresh lime juice
- Zest of 2 limes
- 1 cup unsweetened shredded coconut
- 1/2 cup toasted coconut flakes (for garnish)
Instructions
- In a large mixing bowl, combine the heavy cream and sweetened condensed milk.
- Using an electric mixer, beat the mixture on medium-high speed until soft peaks form (about 3-5 minutes).
- Gently fold in the coconut milk, fresh lime juice, lime zest, and shredded coconut into the whipped cream mixture.
- Pour the mixture into a freezer-safe container or loaf pan and smooth the top.
- Cover the container and freeze for at least 6 hours, or until firm.
- Preheat your oven to 350°F (175°C) and toast the extra shredded coconut on a baking sheet for about 5-7 minutes.
- Once the ice cream is firm, scoop it into bowls or cones and sprinkle with toasted coconut flakes and additional lime zest.
Notes
- For a lighter version, use light coconut milk instead of regular coconut milk.
- To make it dairy-free, substitute heavy cream with coconut cream.
- For a sweeter taste, add more sweetened condensed milk or use agave syrup.
- For a nutty flavor, consider adding almond extract or using almond milk instead of coconut milk.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: Tropical
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 20g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg
Keywords: No-Churn, Coconut, Lime, Ice Cream, Dessert, Tropical