Coconut Lemon Ice Cream

LET'S MAKE...

Lemon and coconut are two flavors that work surprisingly well together. The zesty tanginess of lemon and the sweet creaminess of coconut make for a delightful flavor combination.

No Churn Coconut Lemon Ice Cream

What you need:

✓✓ ✓

cream

lemon

and more...

coconut

On a parchment paper lined baking sheet place the shredded coconut and bake until lightly golden.

1

In a large bowl whip the cream until stiff peaks form.

2

In a small bowl whisk together the lemon zest, the juice and the sweetened condensed milk.

3

Gently fold the condensed milk mixture into the whipped cream and combine well. Fold in the toasted coconut.

4

Pour into the loaf pan.

5

Either cover loaf pan in plastic or place in a large ziplock bag and freeze until frozen completely.

6

You can store it in a freezer-safe container or wrap it tightly with plastic wrap and then foil, in the freezer for up to two weeks.

Expert tips

It’s sure to become a favorite in your ice cream rotation. Enjoy!

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