Coconut Lime Ice Cream

Presented by Tassel Hyre Daley Ingredients: 2 cups full-fat coconut milk (from a can) 1 cup coconut cream (or more coconut milk for lighter texture) ½ cup pure maple syrup or honey Zest of 2 limes Juice of 1 lime 1 teaspoon vanilla extract Pinch of salt Optional: ½ cup shredded sweetened coconut for texture Instructions: Blend the Base: In a blender or bowl, whisk together coconut milk, coconut cream, maple syrup, lime zest, lime juice, vanilla, and salt until smooth. Chill: Cover and chill the mixture in the refrigerator for at least 2 hours, or until fully cold. Churn: Pour into your ice cream maker and churn according to manufacturer’s instructions. In the last few minutes of churning, add the shredded coconut (if using). Freeze: Transfer to a freezer-safe container and freeze for 2–4 hours until scoopable. Serve: Scoop into bowls or cones and garnish with extra lime zest or toasted coconut for an extra punch of flavour!