Coconut Lime Ice Cream is the perfect partner for the abundance of summer berries soon to come. It’s smooth and creamy without being heavy. The bright, zesty note of citrus has me thinking particularly of strawberries, but I can’t wait for peach season to try that combination as well.
For the lime zest, you want to use a microplane grater. That way, you get the intense flavor without any chewy chunks of rind.
Tip: Always zest the limes before you juice them because it’s much easier.
Start by placing all of the ingredients in the blender. Blend until smooth, scraping down the sides if necessary. I used the tamper that comes with my blender to keep the mixture moving, and I didn’t have to scrape the sides.
This picture gives you an idea of the texture when it’s finished. If I’m not sure if it’s ready or not: I just scoop some out, and if it stays on the spoon it’s done. When it’s still too soft, it will slide right off the spoon.
What I love about ice cream is that it fits every occasion. Even when it’s the depth of winter coldness, ice cream is still my favorite dessert. I mean…, what would Chocolate Fudge Skillet Cake be without the ice cream? With summer upon us, I find myself thinking about ice cream on a daily basis. Sitting on the front porch on a warm summer’s evening with a bowl of ice cream is one of my favorite things to do.
- 1 can (13.66 ounce) of coconut milk
- 2 avocados, peeled and pitted
- 1 cup maple syrup, Grade A
- ½ cup lime juice, freshly squeezed (5 limes)
- 1 Tablespoon lime zest
- ¼ cup water
- Place all ingredients into a blender or food processor and blend until smooth. For either appliance, scrape down the sides a couple of times for a smooth texture.
- Pour mixture into an ice cream maker and freeze according to your machine’s instructions. The ice cream is finished when you can scoop some out and it stays on the spoon without sliding off right away (about 20 minutes).
- Serve immediately or freeze for a firmer texture.
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