Toasted Coconut Lemon Ice Cream

Toasted Coconut Lemon Ice Cream,  a deliciously fresh creamy Ice Cream just in time for Summer. No churn and  just four ingredients makes this Coconut Lemon Ice Cream a refreshing Summer Treat.

Here we are back with round 2 of Ice Cream Week. As I said in my Coffee Chocolate Ripple Ice Cream Post, today I am featuring one of  the Italian’s favourite ice creams.

Whenever we go out for Gelato, wherever or with whoever he always gets 2 flavours. One is Coconut and some other fruit ice cream. Sometimes Lemon or Melon but never ever any type of Chocolate ice Cream.

Obviously I never get fruit! Always, always chocolate of some kind. But after I made this I decided that it wasn’t half bad, actually it was really good. Ok it’s not chocolate but it is nice and refreshing and creamy. Perfect for a hot summer evening.

I thought the combination of Coconut and Lemon was interesting and even better would be toasted coconut. I bought a fresh piece of coconut and grated it myself, since all I could find was ground coconut and that wouldn’t work.

I placed the shredded coconut on a cookie sheet and baked it in the oven for approximately 10 minutes at 350°. I let it cool a bit, then I mixed some of it in the ice cream mixture and then in the freezer it went for approximately 4 hours.

Unlike my husband I’m not a big coconut fan, lemon yes I love it and can never get enough, from Lemon Cake to Lemon Bread.

 Toasted Coconut Lemon Ice Cream

But I have to say toasting the coconut gave it a really nice flavour that was perfect with the lemon. So when I tasted it I was pleasantly pleased, it is one combination that I will surely repeat, especially during this long hot summer that has already started here in Italy.

When you are looking for a delicious satisfying Dessert this Summer, I think you will really like this Easy Toasted Coconut Lemon Ice Cream. Enjoy!

Toasted Coconut Lemon Ice Cream

Rosemary Molloy

Toasted Coconut Lemon Ice Cream, an easy homemade ice cream recipe, a refreshing fresh coconut and lemon flavor dessert.

5 from 1 vote

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Prep Time 10 mins

Total Time 10 mins

Course Dessert

Cuisine American

Servings 5 servings

Calories 363 kcal

Ingredients

  

1x2x3x

• 3/4 cup sweetened condensed milk 175 ml
• zest and juice of 1 lemon
• 1 cup + 3 1/2 tablespoons cream/whipping cream 300 ml
• 2 1/2 tablespoons toasted coconut

Instructions

 

• Pre-heat oven to 350° (180° celsius)
• On a cookie sheet place shredded coconut and bake for approximately 5-10 minutes or until golden (stir occasionally). Remove and let cool.
• Place a glass bowl and beaters in the freezer for approximately 20 minutes.
• Whip cream until stiff (be careful not to make butter).
• In a small bowl whisk together lemon zest, juice and sweetened condensed milk.
• Add a little whipped cream to the lemon/sweetened condensed mixture to make it easier to combine, then fold in the rest of the whipped cream mixture into the lemon/sweetened condensed milk mixture. Fold in the toasted coconut.
• Pour into a loaf pan 8x4 inch (20x10 centimeters).
• Either cover loaf pan in plastic or place in a large ziplock bag and freeze at least 3- 5 hours until frozen or even overnight. Enjoy!

Nutrition

Calories: 363kcal

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