I have a mild obsession with the coconut/key lime flavor combo right now. The sweet, creaminess of coconut just seems to be a perfect complement to the tartness of key limes. I knew that these flavors would blend perfectly in a homemade ice cream.
This Key Lime in the Coconut Ice Cream is also the very first homemade ice cream that I have made without the assistance of my handy ice cream maker. I should let you all know that it was not a decision made by choice, but rather out of necessity. ;) My 16 month old daughter went through a two month phase of wanting to throw everything in our trash can.
I mean EVERYTHING.
If we couldn't find something in the house after looking in all of our usual places, then it was off to fish in the trash can for a bit. The trash was never taken out without first been searched through with plastic sandwich bags on my hands. We found the television remote in there, various shoes of all members of the household, puzzle pieces, sippy cups, alphabet magnets... anything was pretty much game.
I pulled out my ice cream maker a few days before I decided to make this coconut key lime ice cream, and the lid to the canister had disappeared. I tore apart my kitchen, looked in all my baby girl's toy bins (because anything in mommy's kitchen is fair game as a toy- measuring spoons and cups, a whisk, a mixing spoon, mixing bowls...), but nada.
The lid had disappeared and the only reasonable explanation I could come to is that at some point baby girl had tossed it into the kitchen trash, and we had somehow missed it in our searches. In our defense, the lid was clear...
So anywho, this is why I am presenting you all with a no machine needed homemade ice cream recipe. Although this could also be easily made using an ice cream maker...
Put the Key Lime in the Coconut Ice Cream
Prep Time: 20 minutes
Cook Time: 6 hours to overnight freeze ti
Ingredients (8 servings)
- 1/2 cup shredded coconut
- 1 can sweetened condensed milk
- 1 cup canned coconut milk
- 1/2 container (4 oz) of whipped topping
- 1/2 cup key lime juice
- 1/2 tsp coconut extract
- zest of 1 lime
To toast the coconut
Spread the shredded coconut on a lined baking sheet and bake at 350 degrees for 5-10 minutes. Since oven temperatures vary, check the coconut every couple of minutes to ensure it doesn't burn. Once toasted to a golden brown, set aside and allow to cool completely.
In a large bowl, beat together the sweetened condensed milk, the coconut milk, and the whipped topping (if frozen, I would allow the whipped topping to soften slightly before mixing). Beat about 3 minutes until smooth and creamy.
Then beat in the key lime juice and coconut extract.
Fold in the lime zest and the cooled toasted coconut.
Transfer the ice cream to a freezer safe container and freeze it for at least 6 hours, preferably overnight.
Allow the ice cream to sit out at room temperature for at least 10 minutes before serving.
** You could also make this in your ice cream maker. Just complete all the steps above, but instead of transferring the mixture to a freezer safe container pour into your ice cream maker's chilled bowl or container and churn according to the manufacturer's specifications and then freeze overnight.
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This ice cream was like taking a cool, creamy bite of summer. The creamy, sweet coconut, the tart key lime, the little crunches of toasted coconut...
Be sure to check out my Tips & Tricks for Making Homemade Ice Cream and get entered below to win a Nostalgic Electrics Ice Cream Maker (the very same one I own, except your's will have a lid ;) ) and a copy of The Perfect Scoop!!
Be sure to stop back here every day this week for a new homemade ice cream recipe! :)