Summer is the season of ice cream. I would like to transport you to the islands with this no-churn coconut lime ice cream. All you need is few ingredients.
Recipe video:
Fun fact about me, I love almost everything coconut. From fragrances to food, coconut has always been a delight to me. So in honor of my deep love for coconut, I would like to share this no-churn Coconut Lime Ice Cream.
In my opinion, coconut and almost any citrus flavor goes well together. I love pairing lime and coconut, because they send you away on an island.
When I first tested the recipe, I found that I used way too much lime which overpowered the coconut. I have to admit that the lime has a strong flavor, while the coconut is a bit subtle compared to it. It is kind of impossible to have the two shine at the same time. At the end of the day, the lime will sort of be the strongest flavor.
At first, I wanted this recipe to be completely dairy free but I failed. While doing some testing, I realized that in order to achieve the perfect texture and taste, I had to use condensed milk.
Before I get into the recipe, I thought I would share some tips & tricks with you guys.
TIPS & TRICKS:
- Coconut milk: This is the base of the ingredient and it will ensure the creamy texture. I don’t know if the brand of coconut milk impacts the texture, but I always reach for the canned kind. The reason is because you have to refrigerate it the night before so the milk can extract itself from the water. In the morning, you will see the milk on top and you will only use that part. The extraction is key for the whipping part.
- Coconut cream: I used it to ensure extra creaminess. Coconut cream tends to be a little richer in terms of thickness. Go for the full fat kind.
- Sweetener: I highly recommend using condensed milk but if you want to go completely dairy free then you can use agave. The reason why I stuck to the condensed milk is because I felt the texture was thicker and the flavors popped more. But the choice is up to you.
- Lime: I suggest using freshly squeezed lime juice but if you can’t get your hands on fresh lime you can use the 100% lime juice from your supermarket.
I hope you the recipe.
Now, let’s get into it.
Coconut Lime Ice Cream
Ingredients
- 12 oz Coconut milk
- 1/2 cup Coconut cream
- 1/2 cup Condensed milk (or 1/4 cup of agave)
- 1 tsp Vanilla extract
- Juice of 2 limes
Instructions
Prep:
- Place the coconut milk in the fridge before.
- The next day, the milk should be extracted from the water. Remove the milk and not the water.
Ice cream:
- In a mixing bowl, whip the coconut milk with a hand or stand mixer until soft peaks start to form.
- Once you have soft peaks, whip in the coconut cream, lime juice, vanilla extract and condensed milk(or agave).
- Once everything is whipped together, transfer the mixture to a freezable container and cover with serum wrap.
- Freeze for about 6-8 hours or overnight.
- Before serving, let it cool and then enjoy.
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