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Killer Virgin Cocojito Ice Cream

Rated as 0 out of 5 Stars
 made it  |  0 reviews   |   photos

"I tried to make a lactose and alcohol free version of the famous cocktail and found that my family went crazy for this recipe. It is fantastically refreshing and addictive! Enjoy."
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Ingredients

1 h 50 m servings 101 cals
Original recipe yields 8 servings

Directions

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  1. Combine water and sugar in a saucepan; bring to a boil, stirring until sugar is completely dissolved and syrup forms, about 5 minutes. Remove from heat, stir 1 cup mint leaves into mixture, and let steep for 30 minutes. Strain and discard leaves. Transfer syrup to refrigerator to cool completely.
  2. Blend coconut, remaining mint leaves, lime juice, and lime zest together in a blender until mint is minced and mixture is well-combined, about 1 minute.
  3. Stir coconut mixture, cooled syrup, and sparkling water together in a bowl.
  4. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions.

Footnotes

  • Cook's Notes:
  • Do not add the steeped mint to the mixture; it turns brown and mushy having already given all its flavor. Adding the fresh mint at the end adds flavor and bright green colorful specks.
  • My picture reflects my using raw cane sugar so it is a bit darker than it would with white sugar. Use whichever you choose.

Nutrition Facts


Per Serving: 101 calories; 0 g fat; 26.2 g carbohydrates; 0.2 g protein; 0 mg cholesterol; 4 mg sodium. Full nutrition

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