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Coconut Lime + Maple & Molasses Ice Cream

Coconut Lime & Maple + Molasses Ice Cream
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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

  1. Whip cream until stiff peaks form.
  2. Beat in remaining ingredients (except for toasted coconut) until just combined.
  3. 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).
  4. 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.
  5. Freeze for at least 3 hours. Remove from the freezer about 10 to 15 minutes before scooping.
  6. 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.

Find it online: https://www.crosbys.com/coconut-lime-maple-molasses-ice-cream/