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Easy Coconut Lime Ice Cream

Servings 8 servings


  • 2 cups heavy whipping cream
  • zest of 1 lime
  • 1/4 cup lime juice
  • 1 (15oz) can Cream of Coconut (NOT coconut milk or coconut cream -- I use Coco Lopez or Coco Real -- find it by the alcoholic mixers)
  • 1 tsp coconut extract


  • In the bowl of a stand mixer with the whisk attachment, whip the heavy cream with the lime zest until stiff peaks, about 3½ minutes on high speed.
  • Fold in the lime juice, cream of coconut, and coconut extract until mixed well. (Microwave the cream of coconut in a bowl for 10-15 seconds if it's too solidified, but not so long that it gets hot and deflates the whipped cream. Whisking it separately helps too.)
  • Pour the ice cream mixture into a 2-quart freezer safe container.
  • Freeze 6 hours or until firm; freezing overnight is best. Store in the freezer. 


*Use this to make ice cream floats with Coke or Pepsi.
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