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Ingredients3 h 30 m servings 371 cals
Original recipe yields 8 servings
- Whisk 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.
- Transfer 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.
- Scoop ice cream into stemmed glasses or bowls. Garnish with mango and and lime slices.
- 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.
Per Serving: 371 calories; 24.5 g fat; 40.4 g carbohydrates; 3.2 g protein; 11 mg cholesterol; 26 mg sodium. Full nutrition
ReviewsRead all reviews 2
Tasting this right out of the ice cream machine, it tastes like a light lime sherbet. I think some coconut extract might help with the coconut taste. I halved the recipe to fit in my small ice...