Coconut Lime Ice Cream

This summer, dairy-free ice cream is all the rage, bringing a refreshing twist to the season. FoMu, a popular Boston-based ice cream company, sources its fresh ingredients locally and creates small-batch, plant-based ice creams that are simply delightful. Inspired by their outstanding coconut-based ice cream, I decided to try making my own at home. My version is light and refreshing, featuring a hint of lime juice and just a touch of sweetener. The coconut ice cream base is slowly simmered on the stovetop, then chilled and transferred to an ice cream machine to freeze. For those without an ice cream machine, you can use a freezer-safe container or bowl and stir a few times during the freezing process, to break up any ice crystals. Making homemade ice cream not only allows for creativity and customization but also brings immense satisfaction and joy, especially when you savor the first creamy, delicious spoonful.

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Course: Dessert

Servings: 1 quart

Ingredients

• 1/2 cup unsweetened coconut flakes lightly toasted
• 3 (14-oz) cans unsweetened( full fat) coconut milk I like the Thai Kitchen brand
• 2 teaspoons pure vanilla extract
• 1/2 cup good quality honey
• Juice of a lime zest the lime before juicing and save for the garnish
• Pinch of sea salt
• coconut flakes for garnish

Instructions

• Preheat the oven to 325 degrees F. Spread the coconut on a baking sheet and toast until lightly browned, about 4-5 minutes. Watch it closely as it can burn.
• In a small sauce pan, combine the toasted coconut flakes, coconut milk and vanilla. Cook over a low heat for about 30 minutes, stirring occasionally. Place a fine mesh sieve over a heatproof metal or glass bowl. Pour the coconut milk mixture through the sieve, pressing down with a spoon to extract as much milk from the solids. Let the coconut milk cool and discard the solids. Stir the honey, lime juice and salt into the strained milk.
• Refrigerate until it's cold, at least 4 hours or overnight. Make sure the churning bowl for your ice cream machine is frozen before using! Place the mixture into the bowl of your ice cream machine (following the manufacturer's instructions) or you can use a freezer safe container. The ice cream can be kept frozen for up to two weeks. Garnish the ice cream with coconut flakes and lime zest. Makes 1 quart of ice cream.

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