Homemade ice cream is a great tradition for the Fourth of July. Undoubtedly it hits the spot on a hot summer day. And we all know store bought ice cream is nothing compared to homemade.
When I was sixteen I discovered my love of coconut frozen yogurt. Penguin’s Frozen Yogurt moved into my town and were looking for a bunch of teenagers to hire. It was a chain that was growing by leaps and bounds due to their popularity. After three…long…interviews I was hired. Can you believe three interviews for a job at a frozen yogurt place? Sheesh.
Anyway, coconut was a flavor we had maybe once a month. I loved it and it was all I would eat for the few days we had it. Since then I always seek out coconut ice cream…I never see it anywhere as coconut frozen yogurt…which is okay by me! I prefer ice cream.
So this ice cream…wow. Wow. Wow. It really is the best and there are so many possibilities of toppings, it make me dizzy just thinking about all of them.
Now, this recipe calls for creme of coconut…this is not coconut milk (which is unsweetened). Creme of coconut is a sweetened version and is usually used as an drink mixer to make coconut flavored things like pina coladas. So the best place to buy it is a full service liquor store. The brand I use is Coco Lopez…..it’s pretty delish.
Every time I post an ice cream recipe, I always get questions about the ice cream maker I use and if I like it. Yes, I love my ice cream maker! I have had it for…it has to be 10 years now and it works perfectly. No skills required to operate.
Well, I can only
beg recommend that you make this ice cream soon, it will be a food highlight of the summer!!
Coconut Ice Cream with Honey-Lime Strawberries
Coconut Ice Cream
- 1 cup whole milk
- 1-3/4 cups (or 14 oz can) creme of coconut
- 1-1/2 cups heavy cream
- 2 pounds strawberries, hulled and halved
- 1/4 cup plus 1 Tablespoon clover honey
- 1 teaspoon lime zest
- Juice of one lime
- For the ice cream, blend milk and creme of coconut together in a blender before adding it to the ice cream cream maker. Pour in heavy cream and turn on ice cream maker. Keep it going until milk mixture is thick, about 30-40 minutes. Remove ice cream from the ice cream maker bowl and place in appropriate container in the freezer; at least 4 hours.
- When ice cream is ready, wash, hull and halve strawberries. Set aside.
- In a small saucepan combine honey, lime zest and juice. Place on low flame just until honey is melted. Pour over strawberries and toss. Once cooled, spoon over ice cream. Serve in dishes, preferably ones you have been chilling in the freezer.
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