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Coconut Lime Ice Cream


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Rate this recipe 4.3/5 (7 Votes)


  • 2 (14 ounce) cans unsweetened coconut milk
  • 1 cup white sugar
  • 2 tablespoons white sugar
  • 1 cup half-and-half, chilled
  • 5 tablespoons lime juice
  • 1 tablespoon lime zest
  • 1 pinch salt
  • 2 mangoes - peeled, seeded, and sliced
  • 1 lime, thinly sliced
  • Optional: Coconut extract


Adapted from


Step 1

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.


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