I am not ready to get those pumpkin latte’s yet, let’s keep summer going with this super tropical ice cream recipe! Two of my all time favorite tropical flavors are coconut and lime. I even made a candle based on those two scents and it always puts me in a beachy mood! This recipe includes full-fat coconut milk from the cans, do not get the type you drink! I also have graham cracker crumbs in this to act as the “crust.” You can either buy graham crackers and crush them yourself or go the easier route and get a box of graham cracker crumbs!
FUN FACT: Why is key lime pie yellow and not green like a lime? Key limes, specifically, have yellow juice, however it is not enough to color the filling. It is actually the egg yolks in the filling that give it most of its yellow color!
Make sure to freeze the bowl with liquid from your ice cream maker at least 24 hours prior to starting this recipe!
Shake your cans of coconut milk really well. Then save 1/2 cup of the coconut milk for later while pouring the rest into a pot. Add sugar and stir on low/medium heat until the sugar is totally dissolved.
With the coconut milk you saved in a separate bowl, stir in the cornstarch until it is totally dissolved. Then slowly stir it into the warm mixture in the pot. Keep on low heat and whisk occasionally for 5-8 minutes until it is thick enough to coat the back of a wooden spoon.
Stir in vanilla extract. Remove from heat and place in heat safe container. Let it cool on the counter for about a half hour. Then cover with foil or plastic wrap and refrigerate for about 4 hours.
While your ice cream base is cooling, zest and juice your limes. If you did not purchase the graham cracker crumbs, you can also use this time to crush your graham crackers into crumbs in a ziplock bag.
Once your base has chilled about 4 hours it will be a bit thicker. Pour into the frozen ice cream bowl you froze overnight and turn on ice cream maker. Let it churn about 20 minutes while occasionally scraping the sides. At the 20 minute mark, stop the churning and stir in lime juice, zest, cream cheese and graham crackers. Then resume churning for another 5 minutes or so.
Pour ice cream into freezer safe container and cover with foil or plastic wrap. Place in freezer for about 3 hours before scooping go serve. If it is too hard to scoop, you will need to keep it out for about an hour. Garnish with lime wedge.
By Adua Ring|2020-08-25T21:07:57+00:00August 25th, 2020|