COCONUT LIME ICE CREAM - AUTOMATIC ICE CREAM MAKER RECIPE
This recipe is fast, refreshing and delicious! NOTE: You'll want to halve this recipe if you are using a Cuisinart® or similar 1-1/2 automatic ice cream maker, like I do.
Provided by Buns
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 3h30m
Yield 8
Number Of Ingredients 9
Steps:
- Whisk coconut milk, sugar, half-and-half, lime juice, lime zest, and salt together in a bowl until sugar dissolves. Transfer coconut mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches 'soft-serve' consistency.
- Transfer ice cream to a lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 3 hours or overnight.
- Scoop ice cream into stemmed glasses or bowls. Garnish with mango and and lime slices.
Nutrition Facts : Calories 370.9 calories, Carbohydrate 40.4 g, Cholesterol 11.2 mg, Fat 24.5 g, Fiber 2.1 g, Protein 3.2 g, SaturatedFat 20.7 g, Sodium 26.3 mg, Sugar 34 g
NO-CHURN MANGO-COCONUT-LIME ICE CREAM
Provided by Food Network Kitchen
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Whisk the mango pulp, condensed milk, lime zest and juice, confectioners' sugar and coconut extract in a large bowl until smooth; set aside.
- Scoop the solids off the top of the can of coconut cream into a separate large bowl. (Discard the liquid; if any liquid has risen to the top, pour it off before scooping out the solids.) Break the solid coconut cream into small chunks, then add the heavy cream and beat with a mixer on medium-high speed until stiff peaks form, 1 to 2 minutes. (There may be a few small chunks of coconut cream.)
- Fold about half of the whipped cream into the mango mixture with a rubber spatula until combined, then fold in the remaining whipped cream until no white streaks remain.
- Spoon the mixture into a freezer-safe 9-by-5-inch loaf pan or 2-quart baking dish. Cover with plastic wrap and freeze until firm and scoopable, at least 6 hours or overnight. Let soften about 20 minutes at room temperature before scooping.
20 HOMEMADE DAIRY-FREE ICE CREAMS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a dairy-free ice cream in 30 minutes or less!
Nutrition Facts :
BLUEBERRY, COCONUT & LIME ICE CREAM
This zingy ice cream is really worth making - and you don't even need to use an ice cream maker
Provided by Mary Cadogan
Categories Dessert, Dinner, Treat
Time 10h
Number Of Ingredients 6
Steps:
- Finely grate the zest from one of the limes and squeeze the juice from both. Put in a small pan with the sugar and heat gently, stirring to dissolve the sugar. Add the blueberries and simmer for 2 minutes, just until the skins start to split.
- Pour the blueberry mixture into a bowl and stir in the coconut cream. Leave to cool. Whip the cream in a large bowl until it just holds its shape, then gradually stir in the blueberry mixture. Put the bowl in the freezer for about 1 hour, until the mixture is set about 3cm in from the edges.
- Remove from the freezer and mix it all together using a whisk. When it's fairly smooth, return to the freezer for a further hour, then repeat the whisking one more time. Transfer the ice cream to a rigid container, cover and freeze until firm, or for up to a month. Before serving,move to the fridge for 30 minutes to soften it. Serve with extra blueberries scattered over.
Nutrition Facts : Calories 429 calories, Fat 35 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.05 milligram of sodium
COCONUT MILK & LIME ICE CREAM
This is so yummy and refreshing. I came up with the idea after becoming addicted to a coconut & lime rice pudding. The combination of flavors is delicious and feels very Thai. Perfect after a hot curry.
Provided by C. Taylor
Categories Frozen Desserts
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Mix beaten eggs with the sugar, zest and lime juice, then add the cream and coconut milk.
- Follow instructions for ice cream maker and then when at a soft serve consistancy, put in freezer to allow it to firm up.
Nutrition Facts : Calories 706.3, Fat 59.2, SaturatedFat 39.8, Cholesterol 257.4, Sodium 85.9, Carbohydrate 43.1, Fiber 1.6, Sugar 38, Protein 5.6
COCONUT MILK ICE CREAM WITH GINGER AND LIME
Categories Ice Cream Machine Citrus Ginger Dessert Freeze/Chill Quick & Easy Lime Coconut Mango Summer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Finely grate ginger, then chop very finely. Set aside enough chopped ginger (including juices) to measure 1/3 cup.
- Whisk coconut milk, sugar, half and half, lime juice, lime peel, salt, and reserved 1/3 cup grated ginger in medium bowl until sugar dissolves. Transfer mixture to ice cream maker. Process according to manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm, about 3 hours. (Can be prepared 3 days ahead.)
- Scoop ice cream into 6 stemmed glasses or bowls. Garnish with mango and lime.
- Available at Indian, Southeast Asian, and Latin American markets and many supermarkets.
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5/5 (1)
- 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.)
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4.5/5 (124)Estimated Reading Time 3 minsServings 6Total Time 15 mins
- Place all ingredients in a blender and process until smooth. Refrigerate mixture until very cold, at least 3 hours.
- Remove from refrigerator and whisk mixture to blend. Pour into ice cream maker and freeze according to manufacturer's instructions.
COCONUT LIME ICE CREAM - TASTEEFUL RECIPES
From tasteefulrecipes.com
Cuisine CaribbeanCategory DessertServings 8Estimated Reading Time 3 mins
- In a mixing bowl, whip the coconut milk with a hand or stand mixer until soft peaks start to form.
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From cosmopolitancornbread.com
Estimated Reading Time 3 mins
- To begin, combine the sugar and water in a small sauce pan. Bring it to a boil to dissolve the sugar into a simple syrup. Cool to room temperature and then chill completely. I usually stick it in the freezer for a bit to get it good and cold. Just don’t forget it in there and let it freeze!
- In a mixing bowl, zest one of the limes into it. After you zest it, juice the lime along with the second one into the bowl. It’s okay if some pulp gets in there, just no seeds.
- Add in the coconut milk and shredded coconut. Give these a stir to combine and then pour them into your ice cream maker. Freeze according to your machine’s instructions.
- Once your ice cream has finished freezing in the machine, scoop it into a container and place it in the freezer for an hour or more before serving.
LIME COCONUT ICE CREAM - THE ENDLESS MEAL®
From theendlessmeal.com
4.8/5 (10)Total Time 30 minsCategory DessertCalories 202 per serving
- Pour the lime coconut cream into your ice cream maker and process according to the manufacturer’s directions. Transfer the sorbet to a freezer-proof container and freeze until solid, about 2 hours.
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4.7/5 (3)Total Time 8 hrs 10 minsCategory DessertCalories 96 per serving
- In food processor., blend coconut milk, bananas, vanilla and rum together until combined and smooth.
- Place in a covered dish in the freezer until firm- about 6- 8 hrs (This will depend on your freezer - mine are pretty full so I let it freeze overnight)
- Toast coconut: Preheat oven to 350 degrees F. Place 1/2 cup coconut in a shallow pan (a pie plate or 8 inch round cake pan) and bake for about 2-3 minutes- watch it closely to avoid burning.
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From theflavoursofkitchen.com
4/5 (44)Category DessertCuisine American, AsianCalories 366 per serving
- In a big bowl add cold whipping cream, sugar and vanilla extract. Using a hand blender whip cream until it has doubled in volume and have stiff peaks.
- In another bowl add coconut milk, sweetened condensed milk, coconut extract. Mix everything really well.
- Take a couple of scoops of cream and fold into the coconut milk, condensed milk mixture. This step will aerate the mixture.
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From paleoflourish.com
Cuisine AmericanTotal Time 1 hrCategory DessertCalories 237 per serving
- Add the canned coconut milk and chopped fresh cilantro into a large bowl. Use a hand blender to combine the coconut milk with fresh cilantro. Cover the bowl and leave to infuse the coconut milk with the cilantro for 30 minutes. Strain the mixture through a fine mesh sieve and discard the cilantro.
- Pour the coconut milk mixture into the ice-cream maker and churn the according the manufacturer’s instructions. Pour the churned ice cream into a lidded freezer-safe container and freeze until set. If desired, serve immediately after churning as soft-serve ice cream.
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Reviews 2Category DessertServings 8Estimated Reading Time 2 mins
- When refrigerated the coconut cream separates from the water. Scoop the hardened coconut cream from the cans, leaving the water for another use such as in smoothies.
- Using a hand mixer or stand mixer whip all ingredients in a bowl until well combined, thick and creamy.
- At this point you can transfer mixture to the freezer bowl of your ice cream maker and prepare according to the manufacturer's instructions OR prepare a freezer safe dish by lining with parchment or wax paper.
LIME AND COCONUT ICE CREAM RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
Servings 2Estimated Reading Time 4 mins
- 1. In small sauce pot, combine the milk, coconut, sugar, and salt. Stir with a wooden spoon over medium heat. Continue simmering until it has reduced to by about a fourth. Cover and allow to steep for one hour. After one hour, strain the coconut milk into a measuring cup. Reheat milk mixture over medium-low heat.
- 2. In a separate bowl, whisk egg yolks. Once milk mixture is hot, temper the yolks by adding half of the mixture into the eggs, whisking constantly. Return mixture to saucepan, and heat until thickened.
- 3. Pour sweetened condensed milk, lime juice and zest into a large mixing bowl, over an ice bath. Strain custard into the cream, stirring until cooled. Add coconut extract, stir, and place in refrigerator until thoroughly chilled, about 5 hours or overnight.
LIME & COCONUT ICE-CREAM - FAMILY-FRIENDS-FOOD
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Reviews 19Category DessertCuisine VegetarianEstimated Reading Time 3 mins
- Thoroughly mix all the ingredients until the sugar is dissolved and everything is very well combined.
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- Finely grate ginger, then chop very finely. Set aside enough chopped ginger (including juices) to measure 1/3 cup.
- Whisk coconut milk, sugar, half and half, lime juice, lime peel, salt, and reserved 1/3 cup grated ginger in medium bowl until sugar dissolves. Transfer mixture to ice cream maker. Process according to manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm, about 3 hours. DO AHEAD Can be prepared 3 days ahead.
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