Nothing says “summer” more that coconut and lime.
These two perfect-for-hot-weather flavors come together in this light, dairy-free Coconut Lime Ice Cream. You’ll love to treat yourself to this – with no guilt!
To begin, in a small saucepan combine 1/2 c water and 2/3 c sugar. Bring it to a boil to dissolve the sugar into a simple syrup. Cool to room temperature and then chill completely. I usually stick it in the freezer for a bit to get it good and cold. Just don’t forget it in there and let it freeze!
In a mixing bowl, you’ll need the zest of a whole lime.
After you zest it, juice the lime along with a second one into the bowl. It’s okay if some pulp gets in there, just no seeds.
Add in 2 cups of coconut milk and 1/4 cup of shredded coconut. Give these a stir to combine and then pour them into your ice cream maker. Freeze according to your machine’s instructions.
Just look at that! Once your ice cream has finished freezing in the machine, scoop it into a container and place it in the freezer for an hour or more before serving.
Enjoy!
This ice cream has a light and airy texture that is similar to a sorbet.
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