This Toasted Coconut Lemon Ice Cream is perfect year-round treat.
AuthorMaya Krampf from WickedSpatula.com
213.5-oz cansFull-fat coconut milk
1/4cupmaple syrup(or honey)
1mediumLemon(zested and juiced)
1/2cupUnsweetened coconut flakestoasted
Place all of the ingredients minus the toasted coconut in a medium pot. Heat just enough for the coconut milk to dissolve and mix with the other ingredients. Chill until cold.
Place the mix in you ice cream machine and churn according to its directions. In the last 5 minutes of churning add in the toasted coconut -- (To toast simply add to a dry skillet over medium heat and stir until golden). Transfer to a container with a lid and freeze until solid.
Remove from freezer 30 minutes prior to serving to allow it to soften a bit. Top with extra toasted coconut if desired.
Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.