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This Lime and Coconut Ice Cream stands out as a refreshing and indulgent dessert perfect for warm weather.
Its bright citrus zing from fresh lime juice and zest beautifully complements the rich creaminess of coconut, creating a delightful tropical flavor combination.
Beyond taste, this recipe offers some nutritional perks — it uses whole milk and egg yolks, which provide a moderate amount of protein and healthy fats essential for a balanced diet.
The shredded coconut adds fiber and heart-healthy fats, while the coconut extract enhances the overall coconut aroma without adding extra calories.
This dessert is relatively low in added sugar compared to many commercial ice creams thanks to the natural sweetness from sweetened condensed milk, making it a satisfying yet slightly lighter treat.
Additionally, it’s a fantastic choice for home cooks who appreciate a hands-on, homemade ice cream experience with straightforward steps, especially suitable for weekend kitchen projects or special occasions.
Must-Have Tools for Perfect Results
Saucepan
Essential for gently heating the milk, coconut, and sugar mixture. A good-quality saucepan ensures even heat distribution, preventing scorching and allowing flavors to meld perfectly. It’s a versatile piece for countless cooking tasks beyond desserts.
Whisk
Vital for beating egg yolks and tempering them with hot milk to create a silky custard base. A sturdy whisk helps incorporate air and prevents lumps, making it indispensable for sauces, dressings, and baking.
Fine Mesh Strainer
Used to strain the infused coconut milk and the custard, guaranteeing a smooth, creamy ice cream texture by removing solids and any cooked egg bits. This tool elevates the quality of many homemade sauces, soups, and beverages.
Mixing Bowl (Large)
Ideal for combining ingredients and cooling the custard over an ice bath. A heatproof mixing bowl with ample capacity also makes prepping and mixing large batches efficient.
Ice Cream Maker
The star appliance for transforming chilled custard into luscious ice cream. Investing in a reliable ice cream maker unlocks the potential to create countless frozen treats customized to your taste and dietary preferences.
Refreshing Coconut Lime Ice Cream
Equipment
- 1 Medium saucepan
- 1 Whisk
- 1 Fine Mesh Strainer
- 1 large mixing bowl
- 1 Ice Cream Maker
Ingredients
- 1 ½ cups whole milk
- 1 cup sweetened shredded coconut
- ¼ cup granulated sugar
- Pinch of salt
- 4 large egg yolks
- 1 14-ounce can sweetened condensed milk
- ½ cup fresh lime juice
- 1 tablespoon finely chopped lime zest
- 1 teaspoon coconut extract
Instructions
- Infuse the Milk with Coconut Flavor: Begin by pouring 1 ½ cups of whole milk into a medium-sized saucepan. Add 1 cup of sweetened shredded coconut, ¼ cup granulated sugar, and a pinch of salt to the milk. Using a wooden spoon or heat-safe spatula, gently stir the mixture to combine the ingredients evenly. Place the saucepan over medium heat and slowly bring the mixture to a gentle simmer. Stir occasionally to prevent the milk from sticking to the bottom or scorching. Allow the milk and coconut to simmer until the liquid has reduced by about one-fourth — this concentration step intensifies the coconut flavor, making it richer and creamier. Once the reduction is reached, remove the saucepan from heat and cover it tightly with a lid or plastic wrap. Let the mixture steep for one full hour. This resting period lets the shredded coconut infuse the milk thoroughly, extracting maximum flavor and aroma.
- Strain and Reheat the Coconut-Infused Milk: After the one-hour steeping, set a fine mesh strainer over a large measuring cup or bowl. Slowly pour the coconut milk mixture through the strainer, catching the milk and leaving the shredded coconut solids behind. Use the back of a spoon or spatula to press gently on the coconut solids, extracting every bit of infused milk. Discard or reserve the coconut solids for another use, such as baking or smoothies. Transfer the strained coconut milk back into the saucepan and place it over medium-low heat. Warm it gently until it is hot but not boiling — this temperature will be important for tempering the egg yolks in the next step.
- Prepare and Temper the Egg Yolks: In a clean mixing bowl, crack open 4 large eggs and carefully separate the yolks from the whites, saving the yolks for the recipe.Whisk the egg yolks thoroughly until smooth and slightly pale in color, which helps ensure a silky custard. To temper the yolks, gradually add about half of the hot coconut milk into the egg yolks in a slow, steady stream while whisking vigorously. This slow combination raises the temperature of the egg yolks gently and prevents them from cooking or curdling prematurely. Once combined, pour the tempered egg yolk mixture back into the saucepan with the remaining coconut milk.
- Cook the Custard to Thicken: Place the saucepan with the combined mixture back on medium-low heat. Stir continuously with a wooden spoon or silicone spatula, making sure to scrape the bottom and sides of the pan to prevent sticking. Cook gently until the custard thickens enough to coat the back of the spoon—this usually takes about 5 to 7 minutes. To test, run your finger through the custard on the spoon; if it leaves a clear path, it’s ready. Avoid boiling the custard, as overheating can cause the eggs to scramble and ruin the smooth texture.
- Combine Custard with Lime and Sweetened Condensed Milk: Prepare a large mixing bowl set over an ice bath — a bowl filled with ice and cold water — to cool your custard quickly and safely. Pour 1 can (14 ounces) of sweetened condensed milk into the mixing bowl.Add ½ cup of fresh lime juice and 1 tablespoon of finely chopped lime zest to the bowl as well. Once the custard has thickened, strain it once more through a fine mesh sieve directly into the mixing bowl over the ice bath.This final straining removes any small lumps and ensures an ultra-smooth texture. Stir the custard into the condensed milk and lime mixture gently to combine everything evenly.
- Add Coconut Extract and Chill Thoroughly: To intensify the coconut flavor without overpowering the ice cream, add 1 teaspoon of coconut extract to the cooled mixture.Stir gently but thoroughly to blend the flavors. Cover the mixing bowl tightly with plastic wrap and place it in the refrigerator. Chill the custard mixture for at least 5 hours, or ideally overnight.This resting time allows the flavors to meld and ensures the mixture is cold enough to freeze properly in the ice cream maker.
- Churn the Ice Cream to Perfection: Once the custard is completely chilled, pour the mixture into your ice cream maker. Follow the manufacturer’s instructions for your specific machine model—generally, this involves turning the machine on and allowing it to churn for 20 to 30 minutes. Churning incorporates air and freezes the mixture slowly to create a creamy, scoopable ice cream texture. Do not rush this process, as slow churning is key to a smooth final product.
- Freeze and Serve the Ice Cream: After churning, transfer the soft ice cream into an airtight container. For a firmer consistency, place it in the freezer for at least 2 to 3 hours before serving.When ready to enjoy, scoop the ice cream into bowls or cones. This lime and coconut ice cream is perfect as a refreshing summer dessert or a tropical treat any time of year!
Notes
- Use fresh lime juice and zest for the brightest citrus flavor; bottled juice won’t deliver the same freshness.
- Whole milk creates a creamy base; avoid low-fat milk as it may affect texture and richness.
- Steeping the coconut in warm milk extracts maximum flavor — don’t skip this step or shorten the time.
- Tempering the egg yolks slowly prevents curdling and ensures a smooth custard.
- Be patient chilling the custard thoroughly before churning to get the best texture.
- If you don’t have an ice cream maker, try freezing the mixture in a shallow container and stirring every 30 minutes until firm.
- Adjust sugar levels to taste, especially if your sweetened condensed milk is very sweet.
Chef’s Secrets: Elevating Tropical Flavors Perfectly
One of the keys to this ice cream’s success is allowing the shredded coconut to steep in warm milk for an hour.
This infuses the base with a rich, authentic coconut aroma and flavor without the grit of shredded pieces in the final product.
Straining thoroughly ensures a smooth custard free of texture interruptions. When cooking the custard, gentle, constant stirring and careful temperature control prevent the eggs from scrambling and create a luscious, velvety consistency.
Adding fresh lime zest alongside the juice brightens the profile, offering a complex citrus punch that enhances the creamy coconut background.
A splash of coconut extract intensifies that flavor layer, so be cautious with the amount to keep balance.
Finally, chilling the custard overnight not only helps with texture but also deepens the flavors, making the ice cream incredibly satisfying.
Serving Suggestions: Tropical Treats To Impress
Serve this lime and coconut ice cream in elegant dessert bowls garnished with toasted coconut flakes or a thin lime slice for a classy touch.
It pairs wonderfully with tropical fruits such as mango, pineapple, or passionfruit, adding fresh contrast.
For a decadent twist, drizzle with a honey-lime syrup or chocolate sauce. This ice cream also works brilliantly as a refreshing palate cleanser after spicy or rich meals.
For a fun dessert, sandwich it between coconut macaroons or crispy wafer cookies.
Because of its creamy yet bright profile, it complements light cakes and citrus-flavored pastries effortlessly, making it a versatile choice for dinner parties or summer barbecues.
Storage Tips: Keep Ice Cream Fresh Longer
Store leftover ice cream in an airtight container to prevent ice crystals and freezer burn.
Press a piece of parchment paper or plastic wrap directly on the surface before sealing the lid to minimize air exposure.
Keep the container in the coldest part of the freezer, not the door, to avoid temperature fluctuations that degrade texture.
Homemade ice cream is best enjoyed within 1 to 2 weeks for optimal flavor and creaminess.
If it hardens too much in the freezer, allow it to sit at room temperature for 5 to 10 minutes before scooping to soften slightly.
Frequently Asked Questions: Common Queries Answered
Q1: Can I make this recipe dairy-free?
Yes! Substitute whole milk with full-fat coconut milk or another plant-based milk for a dairy-free version. Keep in mind that this may alter the texture slightly but will maintain the coconut flavor.
Q2: What if I don’t have an ice cream maker?
You can pour the chilled custard into a shallow container and freeze it. Every 30 minutes, stir vigorously with a fork or whisk to break up ice crystals until smooth and frozen, usually 3-4 hours.
Q3: Can I use lime juice concentrate or bottled lime juice?
Fresh lime juice and zest provide the best flavor. Bottled lime juice is often more acidic and less vibrant, so use fresh if possible for maximum taste.
Q4: How do I know when the custard is thick enough?
The custard should coat the back of a spoon and leave a clear line when you run your finger through it. If it’s too runny, cook a little longer, but do not boil.
Q5: Can I prepare the custard ahead and freeze it later?
Yes, you can make the custard up to two days ahead, keeping it chilled in the refrigerator. After churning, store in the freezer as usual.
This recipe is inspired by twopeasandtheirpod and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
