Coconut Lime + Maple & Molasses Ice Cream
Cool, creamy, and coconutty with a zesty lime and Maple + Molasses twist!
PrintCoconut Lime + Maple & Molasses Ice Cream
Cool, creamy, and coconutty with a zesty lime and Maple + Molasses twist! A delicious ice cream treat made by chef Charmaine Broughton
Ingredients
Units
Scale
- 2 cups (500 mL) 35% whipping cream
- 1/3 cup (75 mL) sweetened condensed milk
- Finely grated zest of 4 limes (be sure to wash limes well before zesting)
- Juice of 2 limes (approx 1/4 cup (60 mL) lime juice)
- 1 tsp (5 mL) vanilla extract
- 1/2 tsp (2 mL) coconut extract (found in baking section of grocery store or at bulk food stores)
- 1/4 tsp (1 mL) salt
- 1 cup (250 mL) toasted coconut (I like to use sweetened coconut)
Garnish:
- 3 tbsp (45 mL) Crosby’s Maple + Molasses (click here for product info)
- 1/4 cup (60 mL) toasted coconut
- 1/4 tsp (1 mL) grey sea salt (my new fave finishing/garnishing salt – I buy mine at Bulk Barn) OR pink himalayan sea salt OR flaky sea sa
Instructions
- Whip cream until stiff peaks form.
- Beat in remaining ingredients (except for toasted coconut) until just combined.
- Using a rubber spatula fold in toasted coconut. Place mixture into a parchment paper lined container (ideally one with a lid OR place in a square baking pan).
- Drizzle Maple + Molasses over mixture. Using the tip of a knife – swirl it throughout the ‘ice cream’. Sprinkle additional toasted coconut and salt evenly on top.
- Freeze for at least 3 hours. Remove from the freezer about 10 to 15 minutes before scooping.
- Makes about 5 cups (1.25 L).
Notes
~ what to do with remaining sweetened condensed milk? Place it in a small resealable container and freeze (until you’re ready to make your next batch of ice cream!).
~ use lemon zest and juice instead of lime.
