I like ice cream. But it’s not something I feel like I have to eat all the time. Unless it’s summer. And then, I want real, homemade ice cream all the time. It’s silly and cliché, but I’ve learned to accept it, and even better, to make some pretty good ice cream.
But even ice cream gets boring sometimes. So I decided to try something new. I’d seen a recipe variation for my regular vanilla ice cream to make coconut ice cream. Which, of course, could only be made better by adding lime. Right? Right. So I decided to give it a shot.
I served it with some pie crust pieces I had reserved in the freezer for just such an occasion.
And I liked it. Husband, meh. He didn’t love it, didn’t hate it. Which left more for me. So if you are like me and love all things lime and don’t care who knows it, give this recipe a try!
Coconut Lime Ice Cream (Adapted from Southern Living No-Cook Vanilla Ice Cream recipe, Aug 2004)
1 (14 ounce) can sweetened condensed milk
1 (5 ounce) can evaporated milk
1/2 cup whole milk
1 can (13.5 ounce) coconut milk
Juice from 2 limes (about 1/4 cup), zest from one lime
1/4 tsp salt
Whisk condensed milk, evaporated milk, vanilla, and whole milk together. In a separate bowl, whisk together coconut milk, lime juice, zest, and salt. Incorporate into milks. Refrigerate until cold (overnight is fine). (I keep all my ingredients in the fridge so I don’t have to refrigerate. I’m impatient like that.) Whisk again before pouring into ice cream maker.
*This is not a very sweet ice cream. If you taste the mix and decide you want it a bit sweeter, add 2 Tbsp sugar and see if that makes it sweet enough for you. Be sure to let the sugar dissolve well in the mix before putting it in the ice cream maker.