Mexican Lime Coconut Ice Cream is a refreshing dessert that perfectly combines the tropical flavors of coconut with the zesty brightness of lime. This creamy, frozen treat is not only easy to make but also a delightful way to cool down on a hot day. Whether you’re hosting a summer barbecue or simply looking for a sweet indulgence, this recipe is sure to impress your family and friends.
Ingredients
- 1 can (13.5 oz) coconut milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/2 cup fresh lime juice (about 4-5 limes)
- 1 tablespoon lime zest
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
Step 1: Prepare the Coconut Mixture
In a mixing bowl, combine the coconut milk, heavy cream, granulated sugar, fresh lime juice, lime zest, vanilla extract, and a pinch of salt. Whisk the mixture until the sugar is fully dissolved and all ingredients are well incorporated.
Step 2: Chill the Mixture
Cover the bowl with plastic wrap and place it in the refrigerator for at least 2 hours. This step allows the flavors to meld together and ensures a creamier texture when churned.
Step 3: Churn the Ice Cream
Once the mixture is chilled, pour it into an ice cream maker. Churn according to the manufacturer’s instructions until the ice cream reaches a soft-serve consistency, usually about 20-25 minutes.
Step 4: Freeze the Ice Cream
Transfer the churned ice cream into an airtight container and smooth the top with a spatula. Cover the container and place it in the freezer for at least 4 hours or until the ice cream is firm.
Step 5: Serve and Enjoy
When ready to serve, scoop the Mexican Lime Coconut Ice Cream into bowls or cones. Garnish with additional lime zest or toasted coconut flakes for an extra touch. Enjoy this tropical delight!
FAQs
Can I use sweetened coconut milk instead of unsweetened?
Yes, you can use sweetened coconut milk, but be sure to adjust the amount of sugar in the recipe to avoid making the ice cream overly sweet.
How long can I store the Mexican Lime Coconut Ice Cream?
You can store the ice cream in an airtight container in the freezer for up to 2 weeks. For the best texture, allow it to sit at room temperature for a few minutes before scooping.
Can I make this recipe dairy-free?
Yes! You can replace the heavy cream with a dairy-free alternative, such as coconut cream or cashew cream, to make this recipe completely dairy-free.
What can I serve with Mexican Lime Coconut Ice Cream?
This ice cream pairs wonderfully with fresh fruit, such as mango or berries, or can be served alongside a slice of key lime pie for a delicious dessert combo.
Is it possible to make this recipe without an ice cream maker?
Absolutely! You can pour the mixture into a shallow dish and freeze it. Stir every 30 minutes for the first few hours to break up ice crystals until the ice cream reaches the desired consistency.